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Seafood Stew

 Seafood Stew
Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. “I’ve yet to find anyone who hasn’t fallen in love with this dish,” says Janis.
2 ServingsPrep/Total Time: 30 min.


  • 1/3 cup chopped onion
  • 3 tablespoons chopped sweet red pepper
  • 1 garlic clove, minced
  • 1-1/2 teaspoons olive oil
  • 1 cup canned diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons dry red wine or chicken broth
  • 4-1/2 teaspoons minced fresh oregano
  • 4-1/2 teaspoons minced fresh parsley
  • 3/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup drained canned whole baby clams
  • 6 ounces uncooked medium shrimp, peeled and deveined
  • 1/4 pound bay scallops


  • In a large saucepan, saute the onion, red pepper and garlic in oil
  • until tender. Add the tomatoes, tomato sauce, wine or broth,
  • oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a
  • boil. Reduce heat; cover and simmer for 10 minutes.
  • Add the clams, shrimp and scallops. Bring to a boil. Reduce heat;
  • cover and simmer for 3 minutes or until shrimp turn pink and
  • scallops are opaque. Yield: 2 servings.

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Seafood Stew (continued)

Nutritional Facts: 1-3/4 cup equals 304 calories, 7 g fat (1 g saturated fat), 205 mg cholesterol, 1,231 mg sodium, 20 g carbohydrate, 4 g fiber, 38 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.