California Seafood Stew Recipe

ingredients

1/2 cup onion, chopped
1/2 cup sweet red peppers, chopped
1 clove garlic, minced
1 can (14.5 ounce size) no salt added whole tomatoes, undrained and chopped
8 ounces no salt added tomato sauce
1/4 cup Burgundy wine
1/4 cup oregano, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper
1/2 pound bay scallops
1/2 pound medium shrimp, peeled and deveined
10 ounces baby clams, drained

directions

Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add chopped onion, sweet red pepper, and minced garlic; saute until tender.

Add tomato, tomato sauce, and Burgundy, stirring well to combine. Add oregano and next 3 ingredients; stir well. Bring vegetable mixture to a boil over medium heat; cover, reduce heat, and simmer 20 minutes.

Add scallops, shrimp, and clams to vegetable mixture; bring to a boil. Reduce heat, and simmer 7-8 minutes or until scallops and shrimp are done. Ladle into individual bowls.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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