Ingredients:
1 cup chopped onions
1/4 cup olive oil
1 cup chopped celery
1 green bell peppers, chopped
1 red bell peppers, chopped
3 garlic cloves, minced
1 pinch crushed red pepper flakes or 1 pinch cayenne
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
2 cups bottled clam juice
1 (28 ounce) cans tomatoes, chopped and undrained
1/2 cup red wine
1/2 lb scallops, rinsed
1/2 lb shrimp, shelled and deveined
1 lemons, juice of
salt & fresh ground pepper
capers
chopped black olives
Directions:
In a large pot, over high heat, saute onion in the olive oil for 2 minutes, stirring constantly.
Add in the celery and red and green bell peppers; stir and saute for 2 minutes.
Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.
Reduce the heat, cover, and cook for 2 minutes.
Add in the clam juice, tomatoes, and wine.
Cover and simmer for 15 minutes.
Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink.
Add in the lemon juice, salt and pepper to taste; stir to combine.
Ladle stew into individual serving bowls.
Sprinkle capers and chopped black olives on top, if desired.
Servings: 6
Time preparation: 45 min.
Time total: 70 min.