 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. âIâve yet to find anyone who hasnât fallen in love with this dish,â says Janis. Ingredients:
1/3 cup chopped onion |
3 tablespoons chopped sweet red pepper |
1 garlic clove, minced |
1-1/2 teaspoons olive oil |
1 cup canned diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
3 tablespoons dry red wine or chicken broth |
4-1/2 teaspoons minced fresh oregano |
4-1/2 teaspoons minced fresh parsley |
3/4 teaspoon worcestershire sauce |
1/4 teaspoon crushed red pepper flakes |
3/4 cup drained canned whole baby clams |
6 ounces uncooked medium shrimp, peeled and deveined |
1/4 pound bay scallops |
Directions:
1. In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque. Yield: 2 servings.
|
|