Scallop & Fish Stew

Name: Scallop & Fish Stew
Ingredients: 1 tablespoon olive oil; 3 garlic cloves, minced; 1/2 cup minced onion; 1/2 teaspoon red pepper flakes (more or less to taste); 1 lb fresh firm white fish fillet, cut into 1-inch cubes; 1/2 lb fresh sea scallop, halved lengthwise (into 2 skinny circles); 2 large tomatoes, diced (may also use a 14 oz. can of tomatoes, undrained); 1/2 cup clam juice; 1 red bell pepper, diced; 1 lemon, juice of; 1/4 cup diced flat leaf parsley; 1/4 cup freshly grated parmesan cheese

12 ingredients

4 steps

Ingredients

1 tablespoon olive oil
3 garlic cloves, minced
1/2 cup minced onion
1/2 teaspoon red pepper flakes (more or less to taste)
1 lb fresh firm white fish fillet, cut into 1-inch cubes
1/2 lb fresh sea scallop, halved lengthwise (into 2 skinny circles)
2 large tomatoes, diced (may also use a 14 oz. can of tomatoes, undrained)
1/2 cup clam juice
1 red bell pepper, diced
1 lemon, juice of
1/4 cup diced flat leaf parsley
1/4 cup freshly grated parmesan cheese

Directions

1

Heat olive oil in dutch oven over medium high heat. Add garlic, onion, and red pepper flakes. Stir briefly, then let cook 2 minutes.
2

Add scallops and fish and cook, stirring, for 1 minute. Add tomatoes, clam juice, and bell pepper. Stir well; bring to a boil and cover. Simmer 10 minutes, till all seafood is thoroughly cooked.
3

Remove from heat and stir in lemon juice and parsley.
4

Serve in shallow bowls; sprinkle with parmesan cheese.