If you're looking for a great seafood recipe to create, this classic fish stew is just the ticket. It's full to the brim with clams, shrimp, mussels and scallops and is fancy enough to be an elegant meal.
What You Need:
(Makes: 8 servings)
5 garlic cloves, minced
2 tablespoons of olive oil
1 jar (24 ounces) of tomato basil pasta sauce or use homemade pasta sauce
1 bottle (8 ounces) of clam juice
1 cup of dry white wine or chicken broth
1/4 cup of water
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of crushed red pepper flakes
1 teaspoon of fresh basil, minced
1 teaspoon of fresh thyme, minced
1 pound of fresh littleneck clams
1 pound of fresh mussels, scrubbed and beards removed
1 pound of uncooked medium shrimp, peeled and deveined
1 pound of bay scallops
1 package (6 ounces) of fresh baby spinach
What to Do:
STEP 1) In a Dutch oven, saut the garlic in oil until its tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
STEP 2) Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
STEP 3) Stir in the scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels. Serve hot.
STEP 4) Enjoy!
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www.examiner.com Cioppino Donna BreaultOct 08, 2012 STEP 1) In a Dutch oven, saut the garlic in oil until its tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce ...
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