SEAFOOD STEW
Steps:
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
- Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
SEAFOOD PASTA WITH TOMATO AND CRUSHED OLIVES
Think of this as a weeknight fish stew with pasta rather than a seafood pasta. It's highly customizable: You can use whatever seafood you like, including but not limited to shellfish, like mussels, clams or shrimp, and firm-fleshed white fish, such as cod, halibut or flounder. The trick is to make sure the garlicky tomatoes are brothy enough to gently poach the seafood (which then further flavors the sauce), yet thick enough to coat each tube of pasta. Finished with briny olives and a smattering of fresh parsley, it's best eaten with a spoon and lots of thick-cut toast for sopping up all the goods.
Provided by Alison Roman
Categories dinner, pastas, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water. Once it reaches al dente, drain and set aside while you finish the sauce.
- Meanwhile, heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add garlic and season with salt. Cook, stirring occasionally, until garlic is lightly browned and toasted around the edges, about 2 minutes. Add red-pepper flakes, if using.
- Add tomatoes and then fill the empty can about 3/4 of the way up with water. Swirl the can to loosen the tomatoey bits left behind and add that to the pot. Season with salt, bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly (it should still look quite brothy), 10 to 15 minutes.
- Add the mussels or clams to the sauce, if using, along with the fish, and season again with salt. Let the seafood settle into the brothy tomato sauce and gently swirl the pot, encouraging the seafood to cook evenly. Cook a minute or two, then add the shrimp, swirling the skillet again. Cook until all the seafood is just cooked through and the mussels or clams have opened, another 3 to 5 minutes.
- Add the pasta and very gently toss to coat, cooking another 1 to 2 minutes, just to let the flavors meld. Add olives and remove from heat.
- Divide among bowls, top with parsley and drizzle with olive oil before serving.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1089 milligrams, Sugar 7 grams, TransFat 0 grams
SEAFOOD STEW
Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.
Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.
FRESH TOMATO SHRIMP PASTA
Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
Provided by Lisa Nichols
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
- In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
- Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Nutrition Facts : Calories 651 calories, Carbohydrate 52.2 g, Cholesterol 265.9 mg, Fat 28.5 g, Fiber 3.9 g, Protein 43.8 g, SaturatedFat 10.6 g, Sodium 357.5 mg, Sugar 5.7 g
20-MINUTE SEAFOOD PASTA
Make a low in fat, satisfying dish in minutes - ideal for Friday nights
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
- Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.
Nutrition Facts : Calories 417 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium
STEWED TOMATO PASTA
"I'm the mother of two very active boys, and this flavorful dish is one they'll always eat," writes Tracey Jones from Chesapeake, Virginia. "Another reason I love it is I usually have the ingredients on hand."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan or Dutch oven, combine the tomatoes, broth, oil and Italian seasoning; bring to a boil. Add pasta. Reduce heat; cover and simmer for 16-18 minutes or until pasta is tender, stirring occasionally.
Nutrition Facts : Calories 217 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 243mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
SEAFOOD STEW WITH TOMATOES AND BASIL
Make and share this Seafood Stew With Tomatoes and Basil recipe from Food.com.
Provided by Phil Franco
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large pot over medium heat.
- Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes.
- Add tomatoes, clam juice, white wine and liquid reserved from clams.
- Increase heat and boil until slightly thickened, about 15 minutes.
- Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes.
- Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer.
- Season stew to taste with cayenne, salt and pepper. Makes 4 servings.
- That's it!
Nutrition Facts : Calories 424, Fat 16.9, SaturatedFat 2.4, Cholesterol 223.8, Sodium 899.6, Carbohydrate 12.6, Fiber 1.7, Sugar 2.8, Protein 43.3
CIOPPINO (SEAFOOD TOMATO STEW) RECIPE BY TASTY
Here's what you need: unsalted butter, extra virgin olive oil, large carrots, leek, large yellow onion, red bell pepper, small fennel bulb, green bell pepper, celeries, garlic, garlic, salt, freshly cracked pepper, tomato paste, dried basil, dried oregano, dried thyme, cayenne, dry white wine, fish stock, crushed italian tomato, bay leaves, sea scallop, shrimp, squid, halibut fillet, manila clam, mussel, sourdough bread, fresh parsley
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 30
Steps:
- In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.
- Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.
- Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.
- Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.
- Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.
- Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.
- Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.
- Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.
- Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.
- Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.
- Serve with grilled sourdough bread and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1096 calories, Carbohydrate 63 grams, Fat 69 grams, Fiber 7 grams, Protein 46 grams, Sugar 16 grams
TOMATO-SEAFOOD STEW WITH PASTA
Make and share this Tomato-Seafood Stew With Pasta recipe from Food.com.
Provided by JackieOhNo
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 750.7, Fat 8, SaturatedFat 1.3, Cholesterol 183.4, Sodium 417.1, Carbohydrate 104.1, Fiber 6, Sugar 8.7, Protein 55.4
SEAFOOD STEW FOR PASTA
Steps:
- Bring salted water to a boil, add shells and cook for 10 minutes or al dente. Meanwhile, cook onion and peppers in oil, covered for 10 minutes or until tender. Add garlic, tomatoes, juice and thyme and simmer, uncovered for 5 minutes. Add zucchini and squash, cover and simmer another 5 minutes. Add seafood of choice and simmer, uncovered for 5 minutes or until cooked through. Season to taste with salt and pepper; spoon over cooked pasta.
More about "tomato seafood stew with pasta"
BRODETTO DI PESCE: TOMATO SEAFOOD BROTH - HONEST COOKING
From honestcooking.com
5/5 (2)Category MainCuisine ItalianTotal Time 15 mins
- Stir in the strained tomatoes, salt and pepper. Turn up the heat to medium and bring to a simmer.
SAN FRANCISCO SEAFOOD STEW RECIPE - BOBBY FLAY | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
- Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.
SAVORY TOMATO SEAFOOD STEW - AN OREGON COTTAGE
From anoregoncottage.com
Reviews 8Category Soups And StewsCuisine AmericanTotal Time 40 mins
- Add the onion, garlic, oregano, basil, thyme, and cayenne if using, and saute for about 5 minutes.
- Turn the heat to medium-high and add the tomatoes, tomato sauce, broth, potatoes, carrots, and peppers. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the vegetables are tender.
- Stir in the seafood, replace cover and simmer for 5 minutes more or until fish is cooked through and opaque in the center.
CIOPPINO FISH STEW | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
Estimated Reading Time 6 mins
SLOW COOKER SEAFOOD STEW RECIPE - I HEART NAPTIME
From iheartnaptime.net
4.9/5 (13)Calories 111 per servingCategory Main Course
- Add all ingredients except the seafood into a slow cooker. Cover and cook on high for 2-3 hours or low for 4-6 hours until potatoes are cooked through.
- Add thawed seafood to slow cooker and return to high heat. Cook 30-60 minutes until seafood is fully cooked.
SEAFOOD & POTATO STEW - LIFE IS BUT A DISH
From lifeisbutadish.com
5/5 (6)Estimated Reading Time 1 minServings 4
- Heat the oil in a large pot over medium/high heat. Add the onion, carrot, and a pinch of salt and pepper. Cook for 3-5 minutes until veggies begin to soften.
- Add the potatoes and stock and bring to a boil, then reduce heat to low and simmer for 5 minutes.
- Add the halibut and let simmer for 5 minutes. Then add the shrimp, parsley, oregano, red pepper flakes and salt. Cook for 3-5 more minutes until shrimp is pink and cooked through. Serve immediately!
SPICY SEAFOOD PASTA WITH TOMATO BUTTER SAUCE - BUDGET BYTES
From budgetbytes.com
4.6/5 (13)Total Time 50 minsServings 4Calories 414 per serving
- Add 2 Tbsp butter to a large skillet and place over medium heat. Once the butter is melted and sizzling add the frozen seafood mix. Stir and cook until the shrimp have turned pink and opaque (3-5 minutes). Be careful not to overcook the seafood. It should still be soft and supple. Remove the seafood from the skillet to a clean bowl and set it aside.
- Mince the garlic and add it to the skillet with two additional tablespoons butter. Sauté the garlic in the butter and the juices from the seafood for 1-2 minutes, or just until it has softened and becomes very fragrant.
- Add the can of whole peeled tomatoes with their juices and 1/4 tsp red pepper flakes (optional). Use a spatula or spoon to break the tomatoes into pieces. Let the skillet come up to a simmer over medium heat, then turn the heat down to meidum-low. Continue to simmer the skillet, stirring occasionally, for 30 minutes. Continue to break the tomatoes into smaller bits every time you stir.
- After simmering the sauce for about 15 minutes, bring a large pot of water to a boil for the pasta. Cook the pasta in the boiling water for 7-10 minutes, or until al dente. Drain the pasta in a colander.
ITALIAN SEAFOOD STEW RECIPE - MARCO CANORA | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 45 minsServings 6
- In a very large, enameled cast-iron casserole or Dutch oven, heat the 1/2 cup of olive oil. Add the fennel, celery, onion, oregano and crushed red pepper and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and cook over moderately low heat for 15 minutes, stirring occasionally.
- Stir in the wine and bring to a boil over moderately high heat. Cook until evaporated, about 20 minutes. Stir in the tomato puree and strips of lemon zest. Season with salt and pepper and cook over very low heat, stirring occasionally, until very thick, about 40 minutes.
- Add the water and clam broth and bring to a boil. Remove and discard the lemon zest. Season the broth with salt and pepper. Add the mussels, clams and shrimp, cover and cook until most of the shells have opened, about 5 minutes. Add the striped bass and cook until opaque, about 2 minutes longer.
- In a small bowl, combine the parsley with the grated lemon zest. Spoon the stew into deep bowls and sprinkle with the gremolata. Drizzle with olive oil and serve.
EASY MEDITERRANEAN-STYLE SHRIMP STEW
From themediterraneandish.com
4.9/5 (33)Total Time 35 minsCategory EntreeCalories 377 per serving
- In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.
- Add diced tomatoes and water. Season with kosher salt and pepper. Bring sauce to a boil, then lower heat and let simmer about 10 to 15 minutes.
- Transfer sauce to an oven-save dish (unless you are using a large, deep, oven-safe skillet). Stir shrimp well into the sauce. Add parsley, pine nuts, and toasted sesame seeds. Cover with lid (or tightly with foil.)
SEAFOOD PASTA IN A TOMATO BASIL SAUCE - SIMPLY LEBANESE
From simplyleb.com
5/5 (4)Category Main CourseCuisine AmericanTotal Time 32 mins
- Prepare your seafood by peeling and deveining the shrimp. Slice the calamari bodies into ½ inch rings. Set aside.
- Slice the garlic cloves into thin slices. In a large pan, heat up two tablespoons of olive oil. Add the garlic and cook for about three minutes, until lightly browned. Add the red pepper flakes (more if you prefer it spicier), and cook for 1 more minute before adding the entire jar of Tomato Basil Victoria Pasta Sauce. Mix and let simmer for 10 minutes.
- In a separate large pot, cook your pasta in salted water according to package directions. I used fettuccini and cooked for about seven minutes. Set aside ½ cup of pasta water.
- Once the sauce has simmered for about 10 minutes, add the shrimp, calamari, and the pasta water and let cook until just cooked through, about 3-5 minutes.
CHILI TOMATO MEDITERRANEAN SHRIMP STEW - A SAUCY KITCHEN
From asaucykitchen.com
5/5 (13)Total Time 30 minsCategory MainsCalories 180 per serving
- Warm 1 tablespoon olive oil in a large skillet over a medium heat. Add the onion and saute for about 10 minutes to soften.
- Stir in the chopped tomatoes, sugar, water, cumin, fennel/caraway seeds and salt. Cover and let simmer 15 minutes.
- Add the peeled shrimp to the tomato mixture making sure to fully submerge the shrimp. Cook until the shrimp are pink and cooked through, about 2-3 minutes. Turn the shrimp if needed.
SHRIMP AND PASTA STEW - PUREWOW
From purewow.com
2.7/5 (158)Total Time 45 minsServings 6-8Calories 369 per serving
- In a large pot, warm the olive oil over medium heat. Add the onions and celery and sauté until tender, 5 to 6 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.
- Add the wine and bring to a simmer. Cook until the liquid is reduced by about half, 6 to 7 minutes. Season with paprika, cayenne pepper, lemon zest, salt and pepper. Simmer until fragrant, 1 to 2 minutes more.
- Add the tomatoes and broth and return to a simmer. Stir in the pasta and cook until it just starts to become tender, 5 minutes. Reduce the heat to low, add the shrimp and kale and continue to simmer over very low heat until the pasta is tender, the shrimp are cooked through and the kale is wilted, 4 to 5 minutes.
- To serve, ladle the stew into bowls and garnish generously with lemon zest and parsley. Serve with crusty bread.
CIOPPINO (ITALIAN SEAFOOD STEW) - PLATINGS - PAIRINGS
From platingsandpairings.com
3.9/5 (7)Total Time 1 hr 10 minsCategory SeafoodCalories 624 per serving
- Heat 1/4 cup olive oil in a large Dutch oven or heavy pot over medium heat. Add the fennel, onion and a pinch of salt and saute for 10 minutes, until softened.
- Add the tomatoes, stock, wine, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
- Add the cod, shrimp and scallops, then top with the mussels. Do not stir. Bring to a simmer, then reduce the heat to low and cook covered, for 8-10 minutes, until the mussels have opened. (Discard any mussels that do not open.)
SPICY TOMATO SEAFOOD PASTA - THE ORIGINAL DISH
From theoriginaldish.com
Reviews 35Estimated Reading Time 4 mins
- Heat a large 12” stainless steel frying pan over medium heat. Add enough olive oil to coat the bottom. Pat the shrimp dry and season with a pinch of salt. When the oil is hot, place the shrimp into the pan in one, even layer. Sear on one side until slightly golden, then flip and sear until just cooked through. Transfer the shrimp to a plate.
- Add a little bit more olive oil to the pan, along with the shallots. Cook for a few minutes until slightly caramelized. Add the fennel and continue to cook until fully caramelized. Season with a pinch of salt. Stir in the garlic and red pepper flakes. Let cook for a few seconds longer.
- Add the white wine. Stir well, bring to a simmer, reduce the heat to medium-low, and cook for about 3 minutes or so. Add the crushed tomatoes. Continue to simmer for about 5 minutes.
- Meanwhile, drop the linguine in a large pot of boiling salted water. Stir the pasta well and boil for 1 minute less than the package’s instructions.
SEAFOOD ARRABBIATA RECIPE | MYRECIPES
From myrecipes.com
5/5 (22)Calories 444 per serving
- While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells. Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.
TOMATO AND SHRIMP STEW RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 320 per servingServings 4
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