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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Seafood Stew with Tomatoes, Shrimp and Scallops Recipe

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This recipe for Seafood Stew with Tomatoes, Shrimp and Scallops is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
2 yellow onions, chopped
4 small carrots, peeled and diced
2 tsp chopped garlic
2 (28 oz) cans plum tomatoes, drained and diced
3 cups chicken broth
2/3 cup dry white wine
2 Tbsp chopped fresh basil
2 tsp grated orange zest
1/2 tsp red pepper flakes
1/2 tsp salt
1 lb Chilean sea bass, halibut or other firm-fleshed white fish fillet, skinned and cubed
3/4 lb sea scallops
3/4 lb large shrimp, peeled and deveined
2 Tbsp julienned fresh basil leaves
6 orange wedges
Directions:
Directions:
In a large, heavy saucepan over medium heat, warm the olive oil. When hot, add the onions and carrots and saute, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook for 1 minute, until fragrant. Add the tomatoes, broth, wine, basil, orange zest, red pepper flakes and salt. Bring to a simmer, reduce heat to low, and cook, uncovered, for about 10 minutes to blend the flavors.

Add the fish and simmer for about 3 minutes. Add the scallops and shrimp and continue to simmer until the fish and scallops are opaque throughout and the shrimp are curled and pink, 2-3 minutes longer. Taste and adjust the the seasonings.

Ladle into warmed shallow soup bowls. Sprinkle each serving with about 1 teaspoon julienned basil leaves and place an orange wedge alongside. Each diner should squeeze the juice from the orange wedge into the stew before eating.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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