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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is good with a thick chunk of bread and a glass of wine. Source: The Moosewood Cookbook Ingredients:
1 cup chopped onion |
1/4 cup olive oil |
1 cup chopped celery |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
3 garlic cloves, minced |
1 pinch crushed red pepper flakes or 1 pinch cayenne |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon dried marjoram |
2 cups bottled clam juice |
1 (28 ounce) can tomatoes, chopped and undrained |
1/2 cup red wine |
1/2 lb scallops, rinsed |
1/2 lb shrimp, shelled and deveined |
1 lemon, juice of |
salt & fresh ground pepper |
capers |
chopped black olives |
Directions:
1. In a large pot, over high heat, saute onion in the olive oil for 2 minutes, stirring constantly.
2. Add in the celery and red and green bell peppers; stir and saute for 2 minutes.
3. Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.
4. Reduce the heat, cover, and cook for 2 minutes.
5. Add in the clam juice, tomatoes, and wine.
6. Cover and simmer for 15 minutes.
7. Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink.
8. Add in the lemon juice, salt and pepper to taste; stir to combine.
9. Ladle stew into individual serving bowls.
10. Sprinkle capers and chopped black olives on top, if desired.
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