Ingredients:
1 medium onion, diced
3 stalks celery, diced
3 tablespoons extra-virgin olive oil, plus extra for drizzling on top
4 cloves fresh garlic, chopped
1 teaspoon dried thyme
1/2 teaspoon dried hot red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 cup dry white wine
1 (8 ounce) bottle clam juice
3 cups chicken broth
2 pounds assorted uncooked seafood, like cod or haddock, cut in chunks, uncooked shrimp, mussels, and scallops
1/4 cup fresh chopped Italian parsley
Crusty bread
Directions:
Heat 3 tablespoons olive oil in a heavy pot. Saute onion and celery for a few minutes until soft. Add garlic, thyme, red pepper flakes, salt and black pepper. Add tomatoes with juice, wine, chicken broth, and clam juice. Bring to a boil. Turn down and simmer for about 5 minutes. Stir in seafood and cook, uncovered, until seafood is cooked through. Serve in big bowls with a little olive oil drizzled on top. Sprinkle with parsley. Serve with crusty bread.
how would it taste without the tomatoes and tomato products?
Hi Joan, I’m not sure but give it a try. I think with all that seafood and stock it would still be very good. You may need more stock to make up for tomatoes. Thanks! -Amy
Amy,
Seafood stew looks great, however to make it for Lent I would use vegetable broth instead of chicken broth.
Thanks for the great recipes!
Good point, Linda. Seafood stock would work too! Thanks! -Amy