Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

This is good with a thick chunk of bread and a glass of wine. Source: The Moosewood Cookbook

Ingredients Nutrition

Directions

  1. In a large pot, over high heat, saute onion in the olive oil for 2 minutes, stirring constantly.
  2. Add in the celery and red and green bell peppers; stir and saute for 2 minutes.
  3. Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.
  4. Reduce the heat, cover, and cook for 2 minutes.
  5. Add in the clam juice, tomatoes, and wine.
  6. Cover and simmer for 15 minutes.
  7. Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink.
  8. Add in the lemon juice, salt and pepper to taste; stir to combine.
  9. Ladle stew into individual serving bowls.
  10. Sprinkle capers and chopped black olives on top, if desired.
Most Helpful

5 5

This is a family favourite! We usually double the seafood. I am making this again tomorrow and may add the spicy sausage as someone suggested. Have always served with bread, but may serve with both rice and bread.

Couldn't source Clam juice, but substituted commercial fish broth and boiled shrimp shells in commercial low salt chicken broth. Just delicious! Good with mussels too.

2 5

We thought this recipe was a real disappointment (and a waste of good seafood). We didn't feel the veggies were cooked thoroughly and the flavor was bland yet too acidic. I think it definitely needed some kind of carb but I wouldn't make it again.

5 5

Delicious! Hearty dinner for a cold winter's night. I added a bit of fresh dill at serving.