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    California Seafood Stew


    Source of Recipe


    Cooking Light

    List of Ingredients




    1/2 cup onion chopped
    1/2 cup sweet red peppers chopped
    1 clove garlic minced
    14 1/2 ounces no salt added whole tomatoes undrained and chopped
    8 ounces no salt added tomato sauce
    1/4 cup Burgundy wine
    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

    Recipe



    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.

 

 

 

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