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.

Seafood

Soups & Stews

Easy

Ingredients

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

directions

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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Shellfish and Tomato Stew

Ingredients

directions