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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I got this out of a fancypants recipe magazine last year. It takes some time to prep but well worth it, the stew is delicious and hearty!!! Ingredients:
1 cup chopped onion |
3 garlic cloves, chopped |
extra virgin olive oil |
1 cup chopped celery |
1 green bell pepper, and |
1 red bell pepper, chopped |
1/2 teaspoon red pepper flakes or 1/2 teaspoon cayenne |
1 teaspoon oregano |
1 teaspoon basil |
1 teaspoon marjoram |
1/2 cup red wine, of choice |
2 cups clam juice |
28 ounces diced tomatoes |
1/2 lb scallops |
1/2 lb shrimp |
2 links hot italian sausage |
1 tablespoon lemon juice |
salt and pepper |
Directions:
1. In a LARGE skillet (or use 2 smaller skillets) if using the sausage de-case break up and cook through, (you may use the fat from the sausage and skip the EVOO) or add EVOO and saute onion.
2. Add celery, green and red peppers cook gentley 2 minutes.
3. Add garlic, pepper flakes, oregano, basil, marjoram. Reuce heat cover and cook 3-4 minutes.
4. * At this point if your skillet is full transfer contents to soup pot).
5. Add clam juice , wine, and seafodd simmer 20-25 minutes.
6. Add lemon juice and salt and pepper and enjoy!
7. *I used a little extra hot pepper flakes and lemon juice and did NOT use the EVOO.
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