California Seafood Stew Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1/2 cup Onion; chopped
1/2 cup Sweet red peppers; chopped
1 clove garlic; minced
1 can (14 1/2 oz size) No salt added whole tomatoes; undrained and Chopped
8 ounces No salt added tomato sauce
1/4 cup Burgundy
1/4 cup Oregano; chopped
2 tablespoons Parsley; chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon Crushed red pepper
1/2 pound Bay scallops
1/2 pound Medium shrimp; peeled and deveined
10 ounces Baby clams; drained

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Directions:

Coat Dutch oven with cooking spray; place over med-high heat until hot. Add chopped onion, sweet red pepper, and minced garlic; saute until tender. Add tomato, tomato sauce, and Burgundy, stirring well to combine. Add oregano and next 3 ingredients; stir well. Bring vegetable mixture to a boil over medium heat; cover, reduce heat, and simmer 20 minutes. Add scallops, shrimp, and clams to vegetable mixture; bring to a boil. Reduce heat, and simmer 7-8 minutes or until scallops and shrimp are done. Ladle into individual bowls.

This recipe from CDKitchen for California Seafood Stew serves/makes 4