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California Seafood Stew

1/2 cup onion -- chopped
1/2 cup sweet red peppers -- chopped
1 clove garlic -- minced
14 1/2 ounces no salt added whole tomatoes -- undrained and chopped
8 ounces no salt added tomato sauce
1/4 cup Burgundy
1/4 cup oregano -- chopped
2 tablespoons parsley -- chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper
1/2 pound bay scallops
1/2 pound medium shrimp -- peeled and deveined
10 ounces baby clams -- drained

Coat Dutch oven with cooking spray; place over med-high heat until hot. Add chopped onion, sweet red pepper, and minced garlic; saute until tender. Add tomato, tomato sauce, and Burgundy, stirring well to combine. Add oregano and next 3 ingredients; stir well. Bring vegetable mixture to a boil over medium heat; cover, reduce heat, and simmer 20 minutes. Add scallops, shrimp, and clams to vegetable mixture; bring to a boil. Reduce heat, and simmer 7-8 minutes or until scallops and shrimp are done. Ladle into individual bowls.

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