Seafood Stew

Brrr……it’s cold outside. Winter is my least favorite season; because of the cold temperature and rainy weather makes me very lazy. BUT…I do have the perfect recipe for the cold winter days, will definitely warm you up.

Whenever I have a seafood craving, my all time favorite dish is the Seafood Stew. This one pot meal is full of rich flavors, and very easy to make. Seafood Stew can be prepared many different ways because the varieties of ingredients, and can prepared with many different kinds of fish and shellfish, and can be served with bread, pasta, or rice. This is one of my versions of the Seafood stew, and I served it with rice. 

Ingredients:

2 tablespoons olive oil

1 medium size yellow onion

Salt and pepper to taste

1 cups white wine

1 (14.5oz) can diced tomatoes

1 tablespoon tomato paste

3 cloves chopped garlic

½ cup chopped flat leaf parsley

1 lb large shrimp, shelled and deveined

1 lb clams

½ lb scallops

2 links of hot link

Directions:

1.        Heat stockpot, add hot links and sauté over medium heat for 5 – 10 minutes until the natural oil comes out, and then remove from pot. Add in shrimps for a quick sauté until turns pink then remove from pot. Don’t remove the oil, because the oil is very flavorful from the hot link and shrimp.

2.       Add olive oil in pot and heat the oil, add garlic, parsley, and onions, salt, pepper, and sauté over medium heat until onions begin to brown. Add the tomatoes with juice, tomato paste, and white wine, bring to a boil. Add the clams, shrimps, and scallops cover and cook for about 5 – 10 minutes until the clams open up; discard any clams that don’t open.

3.       Ready to serve. 

Enjoy creating your own version of the Seafood Stew. Talk to you next time…peace out!