Shellfish and Tomato Stew

Name: Shellfish and Tomato Stew
Ingredients: 2 tbsp olive oil; 2 shallots, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, chopped; 2 anchovies in oil, rinsed and chopped; Pinch of crushed hot red pepper; Salt and freshly ground black pepper; One 14.5oz (411g) can chopped tomatoes; 1 cup dry white wine; 1 cup bottled clam juice; 8 oz (230g) large shrimp, peeled and deveined; 8 oz (230g) sea scallops; 3 tbsp fresh lemon juice; 1 tsp capers, drained and rinsed

14 ingredients

7 steps

Ingredients

2 tbsp olive oil
2 shallots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
2 anchovies in oil, rinsed and chopped
Pinch of crushed hot red pepper
Salt and freshly ground black pepper
One 14.5oz (411g) can chopped tomatoes
1 cup dry white wine
1 cup bottled clam juice
8 oz (230g) large shrimp, peeled and deveined
8 oz (230g) sea scallops
3 tbsp fresh lemon juice
1 tsp capers, drained and rinsed

Directions

1

Heat the oil over medium heat.
2

Add the shallots, celery, garlic, anchovies, and hot pepper.
3

Cook, stirring often, until softened.
4

Stir in the tomatoes, wine, and clam juice, bring to a boil, then simmer for 20 minutes.
5

Add the shrimp, scallops, lemon juice, and capers.
6

Cook about 5 minutes, or until the seafood is opaque.
7

Season with salt and pepper.