Shellfish and Tomato Stew

This rustic stew is delicious served for lunch or dinner.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Shellfish and Tomato Stew

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    2 tbsp olive oil one 14.5 oz (411 g) can chopped tomatoes
    2 shallots, finely chopped 1 cup dry white wine
    1 celery stalk, finely chopped 1 cup bottled clam juice
    2 garlic cloves, chopped 8 oz (230 g) large shrimp, peeled and deveined
    2 anchovies in oil, rinsed and chopped 8 oz (230 g) sea scallops
    pinch of crushed hot red pepper 3 tbsp fresh lemon juice
    salt and freshly ground black pepper 1 teaspoon capers


    Prep: 10 min Total: 45 min
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    • 1

      Heat the oil over medium heat. Add the shallots, celery, garlic, anchovies, and hot pepper. Cook, stirring often, until softened. Stir in the tomatoes, wine, and clam juice, bring to a boil, then simmer for 20 minutes.

    • 2

      Add the shrimp, scallops, lemon juice, and capers. Cook about 5 minutes, or until the seafood is opaque. Season with salt and pepper.

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