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Seafood Stew with Tomatoes, Shrimp and Scallops Recipe

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This recipe for Seafood Stew with Tomatoes, Shrimp and Scallops, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Aldrine
Added: Thursday, January 4, 2007


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

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:
Preparation Time:
Preparation Time:
45 minutes




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