Seafood Stew

Hearty, chunky, and loaded with seafood. Perfect cold weather eats. Must be served with a chunk of crusty bread.

• Ready In: 4 hrs
• Serves: 8

Ingredients

• 3  tablespoons butter or 3  tablespoons margarine
• 1  large yellow onion, chopped
• 3  cloves garlic, minced
• 3  tablespoons all-purpose flour
• 2 (28 ounce) cans whole tomatoes, undrained and lightly pureed in food processor
• 1 1⁄2 cups  chicken stock
• 1⁄2 cup dry white wine
• 1  bay leaf
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1  teaspoon salt, to taste
•  fresh ground pepper, to taste
• 1  cup  chopped fresh parsley
• 1  lb scallops or 1  lb  white fleshed fish filets, cut into bite size pieces (can use 1/2 lb. each)
• 1  lb large shrimp, peeled and deveined
• 1 1⁄2 lbs  fresh clams, in shells well scrubbed

Directions

1. In a large Dutch oven over medium heat, let the butter melt.
2. Add in the onions and garlic; stir/saute for 5 minutes or until tender.
3. Add in the flour; stir until bubbly.
4. Add in tomatoes, broth, wine, seasonings, and parsley; simmer 5 minutes.
5. Bake, uncovered, in a 400° oven for 30 minutes.
6. Add in scallops/fish, and bake, covered, for 10 minutes.
7. Add in clams and shrimp and bake, covered, for about 10 more minutes or until clams open up and shrimp turns pink.
8. Discard any clams that do no open up.
9. Ladle into soup bowls.