Shellfish and Tomato Stew
A bowl of this seafood-packed dish will leave you happy and stuffed to the gills. Hearty and rustic, it's delicious served for lunch or dinner.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
2 tbsp olive oil
one 14.5 oz (411 g) can chopped tomatoes
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
1 cup dry white wine
1 cup bottled clam juice
8 oz (230 g) large shrimp, peeled and deveined
8 oz (230 g) sea scallops
3 tbsp fresh lemon juice
1 teaspoon capers
Yield: 4 Servings
directions
Prep: 10 min Total: 45 min
1
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.
2
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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