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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Ingredients:
1 teaspoon olive oil |
1 lb hot italian sausage |
1 lb white fish fillet, cut into 1 inch pieces (haddock, perch, etc.) |
1 lb sea scallops |
1 lb shrimp (approx 30/lb, peeled & deviened) |
2 red bell peppers, chopped (small pieces) |
2 stalks celery, chopped (small pieces) |
1 large onion, chopped (small pieces) |
1 tablespoon basil leaves, crushed |
1 tablespoon oregano leaves, crushed |
2 -3 cloves garlic, crushed |
4 (15 ounce) cans diced tomatoes |
Directions:
1. Heat oil in large stock pot.
2. Add sausage and cook until browned.
3. Add Basil, oregano and Garlic, onion, celery& pepper and saute over medium heat for about 20 minutes, or until vegetables are soft.
4. Add canned tomatoes w/juice and cook over medium heat for another 20 minutes to reduce slightly.
5. Add seafood and cook until shrimp are pink and curled- scallops and fish will be done then.
6. Serve over fettucini or w/ fresh sourdough bread.
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