Joys Mediterranean Seafood Stew

By JoyT

Ingredients

• 1 medium onion, chopped
• 1 Fennel bulb, chopped
• 3 Stalks of Celery, Chopped
• 1 1/2 Tablespoon olive oil
• 2 1/4 teaspoons minced garlic, divided
• 1 Large can diced tomatoes
• 1 teaspoon grated lemon peel
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cup clam juice
• 1 cup white wine
• 2 tablespoon tomato paste
• 1/2 teaspoon salt
• 1 pound red snapper fillets, cut into 1-inch cubes
• 1 pound red salmon fillets, cut into 1-inch cubes
• 1 pound uncooked large shrimp, peeled and deveined
• 1 pound sea scallops
• 1/3 cup minced fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 tsp garlic seasoning
• 1/3 cup mayonnaise
• 1/2 Cup Sour Cream

Preparation

Step 1

In a Dutch oven, saute onion, fennel, and celery in oil until tender. Add 1 1/4 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon peel and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Add the fish, shrimp, scallops, basil and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine sour cream, mayonnaise, ½ tsp garlic seasonings, and 1 tsp minced garlic; dollop onto each serving.

Yield: 6-8 servings.