The Shellfish and tomato stew recipe is a rustic stew is delicious served for lunch or dinner.
Ingredients:
2 tbsp olive oil
2 shallots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
2 anchovies in oil, rinsed and chopped
pinch of crushed hot red pepper
salt and freshly ground black pepper
one 14.5oz (411g) can chopped tomatoes
1 cup dry white wine
1 cup bottled clam juice
8oz (230g) large shrimp, peeled and deveined
8oz (230g) sea scallops
3 tbsp fresh lemon juice
1 tsp capers, drained and rinsed
Method
1 Heat the oil over medium heat. Add the shallots, celery, garlic, anchovies, and hot pepper. Cook, stirring often, until softened. Stir in the tomatoes, wine, and clam juice, bring to a boil, then simmer for 20 minutes.
2 Add the shrimp, scallops, lemon juice, and capers. Cook about 5 minutes, or until the seafood is opaque. Season with salt and pepper. good wIth Toasted ciabatta.
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| Shellfish and tomato stew recipe |
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