Shellfish and Tomato Stew | Recipe Finder

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4servings
30minutes
263calories

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Shellfish and Tomato Stew

Source: www.cookstr.comReport recipe

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Nutrition Info . . .

Nutrients	Lipids, Cellulose
Vitamins	A, B₃, C
Minerals	Natrium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

2 tbsp olive oil
2 shallots , finely chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
2 anchovies in oil, rinsed and chopped
Pinch of crushed hot red pepper
Salt and freshly ground black pepper
One 14 1/2oz (411g) can chopped tomatoes
1 cup dry white wine
1 cup bottled clam juice
8 oz (230g) large shrimp , peeled and deveined
8 oz (230g) sea scallops
3 tbsp fresh lemon juice
1 tsp capers , drained and rinsed

Instructions Jump to Ingredients ↑

Heat the oil over medium heat. Add the shallots, celery, garlic, anchovies, and hot pepper. Cook, stirring often, until softened. Stir in the tomatoes, wine, and clam juice, bring to a boil, then simmer for 20 minutes.
Add the shrimp, scallops, lemon juice, and capers. Cook about 5 minutes, or until the seafood is opaque. Season with salt and pepper.

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