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Shellfish and Tomato Stew

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Recipe

This rustic stew is delicious served for lunch or dinner.

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 30 Mins

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. Add the shallots, celery, garlic, anchovies, and hot pepper. Cook, stirring often, until softened. Stir in the tomatoes, wine, and clam juice, bring to a boil, then simmer for 20 minutes.

2. Add the shrimp, scallops, lemon juice, and capers. Cook about 5 minutes, or until the seafood is opaque. Season with salt and pepper.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

263kcal (13%)
98mg (10%)
19mg (32%)
55mcg RAE (2%)
697mg
80mg
24g
3g
1g
11g
107mg (36%)
811mg (34%)
1g (7%)
9g (14%)
3mg (17%)
 

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