Posted by: michellecox | February 10, 2013

Sicilian Seafood Stew

This stew is drop-dead delicious — tangy, tomatoey, full of vegetables — the perfect thing on a cold day. I changed the recipe somewhat. It calls for a half pound each of scallops and shrimp, which I replaced with a pound of cod, which I had in my freezer. We love whitefish with tomato but I’m sure the shellfish would be delicious too. This recipe comes from Moosewood Restaurant Cooks at Home.

1 c chopped onions
2 T olive oil
1 c chopped celery
1 green bell pepper, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
pinch of cayenne
1 t dried oregano (2 t fresh)
1 t dried basil (1 T fresh)
1 t dried marjoram (2 t fresh)
2 c bottled clam juice
1 28-oz can crushed tomatoes
1/2 c red wine
1 lb cod, diced into 1″ squares (or 1/2 lb scallops and 1/2 pound cleaned shrimp)
juice of 1 lemon (about 2 T)
ground black pepper to taste
capers (optional)
chopped black olives (optional)

In a soup pot, saute the onions in the oil for 2 minutes over high heat, stirring constantly. Add the celery and bell peppers, and saute, stirring for 2 minutes. Stir in the garlic, cayenne, and herbs. Lower the heat, cover and cook for 2 minutes. Add the clam juice, tomatoes, and wine. Cover and simmer for 15 minutes. Add the seafood and cook for 4 minutes, or until opaque. Stir in the lemon juice and season with pepper to taste. Serve topped with the optional capers or olives. So yummy!


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