Mediterranean Seafood Stew

Name: Mediterranean Seafood Stew
Ingredients: 1 medium onion, finely chopped; 1 tablespoon olive oil; 1-1/2 teaspoons minced garlic, divided; 1/2 pound plum tomatoes, seeded and diced; 1 teaspoon grated lemon zest; 1/4 teaspoon crushed red pepper flakes; 1 cup clam juice; 1/3 cup white wine or additional clam juice; 1 tablespoon tomato paste; 1/2 teaspoon salt; 1 pound orange roughy or red snapper fillets, cut into 1-inch cubes; 1 pound uncooked large shrimp, peeled and deveined; 1/2 pound sea scallops; 1/3 cup minced fresh parsley; 1/3 cup reduced-fat mayonnaise

15 ingredients

2 steps

Ingredients

1 medium onion, finely chopped
1 tablespoon olive oil
1-1/2 teaspoons minced garlic, divided
1/2 pound plum tomatoes, seeded and diced
1 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1 cup clam juice
1/3 cup white wine or additional clam juice
1 tablespoon tomato paste
1/2 teaspoon salt
1 pound orange roughy or red snapper fillets, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1/3 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise

Directions

1

In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through.
2

Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine mayonnaise and remaining garlic; dollop onto each serving.