Tuscan Seafood Stew

  • 1 onion roughly chop
  • 5 cloves garlic 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 chopped tomatoes 14oz.
  • 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 slices Italian bread
  1. In a food processor, pulse onion, garlic, parsley and pepper flakes until they are finely minced.
  2. In a large stockpot, heat the oil over medium heat.
  3. Add the minced onion mixture. Cook, stirring frequently, until the onions are translucent.
  4. Add the tomato paste, and stir, cooking for 1minute.
  5. 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.
  6. Add the tomatoes along with the juice stock and salt. Bring to a simmer, cover and simmer for 10 minutes.
  7. Scatter the clams in the top. Cover and cook for 5 minutes.
  8. Gently stir in the fish. Cover and cook for another 5 minutes.
for full instructions you can go to :    https://fooddonelight.com