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.
|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|
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.
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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