Tuscan Seafood Stew

• Seafood

  • 2 cut into pieces 1 lb. fish
  • 1 lb Clams
  • 1/4 lb Scallops
  • 1/2 lb Shrimp

• Produce

  • 1 (14oz. chopped tomatoes
  • 5 Garlic cloves
  • 1 Onion
  • 1/4 cup Parsley

• Canned Goods

  • 1 cup Fish or vegetable stock
  • 1 tbsp Tomato paste

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 8 Italian bread, slices

• Beer, Wine & Liquor

  • 1 cup White wine

Found on fooddonelight.com

Description

Ingredients

• 1 onion, roughly chop
• 5 garlic cloves, roughly chop
• 1/4 cup parsley
• 1/2 tsp. red pepper flakes
• 1 tbsp. olive oil
• 1 tbsp. tomato paste
• 1 cup white wine
• 1 (14oz.) chopped tomatoes
• 1 cup fish or vegetable stock
• 3/4 tsp. kosher salt
• 1 lb. clams, scrubbed
• 1 lb. fish, cut into 2” pieces
• 1/2 lb. shrimp, deveined and shelled
• 1/4 lb. scallops
• 2 tbsp. fresh lemon juice
• 8 Italian bread slices

Directions

• In a food processor, pulse onion, garlic, parsley and pepper flakes until they are finely minced.
• In a large stockpot, heat the oil over medium heat.
• Add the minced onion mixture. Cook, stirring frequently, until the onions are translucent.
• Add the tomato paste, and stir, cooking for 1minute.
• Add the wine, scraping off any bites from the bottom of the pot. Bring to a boil and reduce to a simmer until the wine has almost entirely evaporated.
• Add the tomatoes along with the juice stock and salt. Bring to a simmer, cover and simmer for 10 minutes.
• Scatter the clams in the top. Cover and cook for 5 minutes.
• Gently stir in the fish. Cover and cook for another 5 minutes.
• Stir in the shrimp and scallops. Cover and cook for another 5 minutes, or until shrimp are pink.
• Discard any clams that did not open.
• Stir in lemon juice and serve with bread.