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Recipe Source: cdkitchen.com
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California Seafood Stew
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1/2 cup onion, chopped
- 1/2 cup sweet red peppers, chopped
- 1 clove garlic, minced
- 1 can (14.5 ounce size) no salt added whole tomatoes, undrained and chopped
- 8 ounces no salt added tomato sauce
- 1/4 cup Burgundy wine
- 1/4 cup oregano, chopped
- 2 tablespoons fresh 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 medium-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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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