Tomato-Seafood Stew With Pasta
"From Good Food Magazine April 1988"
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 2 medium onions, coarsely chopped
- 1 red bell pepper, seeded, diced
- 1 green bell pepper, seeded, diced
- 3 garlic cloves, bruised, peeled, thinly sliced
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon red pepper flakes
- 1 bay leaf
- 2⁄3 cup dry white wine
- 1 (18 ounce) can whole tomatoes in puree
- 1 (8 ounce) bottle clam juice
- 1 lb linguine
- 12 littleneck clams, scrubbed (or combination of the two) or 8 ounces sea scallops, halved (or combination of the two)
- 12 ounces thick cod or 12 ounces haddock fillets, cut into 1-inch chunks
- 12 ounces medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh basil leaves, shredded
- 1⁄2 teaspoon fresh lemon juice
- salt & freshly ground black pepper
directions
- Heat olive oil in large nonstick skillet over medium heat. Stir in onions, pepeprs, garlic, oregano, red pepper flakes, bay leaf, and the water. Cover pan and cook, stirring once or twice, until onion is slightly softened, 3-4 minutes. Uncover and cook 3 minutes longer.
- Stir in wine and cook until nearly evaporated, 2-3 minutes. Add tomatoes; rinse can with a little water and add to pan. Cook sauce, breaking up tomatoes and stirring frequently, until thickened, 6-8 minutes.
- Stir clam juice into sauce and boil until thickened, 6-8 minutes. Remove bay leaf and let sauce simmer over low heat. (Sauce can be made in advance. Let cool and refrigerate if made more than 4 hours ahead.).
- Heat large pot of water to boiling for pasta. Salt water and add pasta; cook until tender but still firm to the bite.
- Meanwhile, add clams to sauce and cover skillet tightly. Simmer until clams open. Using slotted spoon, transfer clams to plate and keep warm with aluminum foil. Stir in remaining seafood and continue to simmer until cooked through, about 4 minutes. Remove from heat and return clams to sauce. Stir in parsley, basil, lemon juice, salt, and pepper.
- Drain pasta in colander and quickly transfer to serving bowl. Spoon sauce over pasta. Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wow, this was so delicious. I couldn't find clam juice so I used some anchovy sauce instead. Thanks!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
