Course : Seafoods
Serves: 6
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1/3 cup olive oil
2 large onion -- thinly sliced
1 large green bell pepper -- chopped
2 cloves garlic -- minced
3 1/2 cups tomato -- (about 5 large) cored, seeded, and chopped
1 cup dry white wine
2 tablespoons tomato paste
1 piece bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon salt
6 1/2 ounces canned chopped clams -- with juice
1 1/2 pounds cod or haddock - boneless -- 2-inch pieces
1/2 pound sea scallops
1 teaspoon dried basil
1 teaspoon fresh ground black pepper -- to taste

Preparation / Directions:

1. In a large enameled soup pot or Dutch oven, warm the olive oil. Stir in the onions and green pepper and saute over medium heat, stirring occasionally, for 7 minutes. 2. Stir in the garlic, cook for another minute, then stir in the tomatoes, wine, tomato paste, bay leaf, thyme, and salt. Bring to a simmer, then simmer the broth, partially covered, for 10 minutes. 3. Stir the clams and their juice into the stew. Add the chunks of fish fillet. Cover and simmer for 5 minutes. 4. Stir the scallops and basil into the stew. Cover and simmer for 4 to 8 minutes more, until the scallops are done. Salt and pepper the stew, then serve piping hot.


Nutritional Information:

215 Calories (kcal); 13g Total Fat; (58% calories from fat); 8g Protein; 12g Carbohydrate; 12mg Cholesterol; 206mg Sodium

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