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Savory Seafood Stew
A tomato based seafood soup using white fish and scallops.
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
28 oz can crushed tomatoes
1 cup clam juice
16 oz bay scallops
13 1/2 oz shrimp
1 tbsp lemon juice
1/4 cup extra virgin olive oil
12 oz Hoki fillets
1 tsp marjoram
2 tsps ground oregano
1 tsp red pepper flakes, crushed
3 tbsps fresh basil leaves, chopped
1 dash salt
3 medium celery stalks, chopped
5 garlic cloves, pressed
1 large vidalia onion, chopped
4 fl oz red wine
Heat olive oil in a soup pot over medium heat.
Add onions and saute for 5 minutes. Add celery and peppers and saute for 2 minutes.
Stir in garlic, red pepper flakes, oregano, marjoram and basil. Lower the heat, cover and cook for 2 minutes.
Add the clam juice, tomatoes and wine. Cover and simmer for 15 minutes.
Add the fish, scallops and shrimp, cook until the seafood is just done, about 4-5 minutes.
Stir in lemon juice and season with salt and pepper to taste.
Note: top with grated Parmesan or Romano cheese if desired.
in 1 serving of Savory Seafood Stew.
, 22% carbs, 48% protein.
Calorie Counter 100% Free
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