Greetings From Asbury Park Seafood Stew
By á-5264
288 calories
37 G protein
22 G carbs
5 G fat
1380 MG sodium
4.5 G fiber
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped red bell peppers
- 1 clove garlic, minced
- 1 can (28 oz.) diced tomatoes
- 1 can (28 oz.) tomato sauce
- 1/4 cup dry red wine
- 1/4 cup chopped parsley
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon dried oregano
- 1 teaspoon red-pepper flakes
- 8 ounces bay scallops
- 8 ounces medium shrimp, peeled and deveined
- 1 can (10 oz.) whole clams
- 1 package baby spinach
Details
Servings 6
Preparation
Step 1
Heat the oil in a dutch oven or large pot over medium-high heat. Add the onion, bell pepper, and garlic. Saute for 5 minutes or until the onion is tender.
Dump in the tomatoes (with juice), tomato sauce, wine, parsley, worcestershire, oregano, and pepper flakes. Stir well. Bring to a boil over medium heat and then simmer, covered, for 20 minutes, stirring occasionally.
Add the scallops, shrimp, and clams. Bring to a boil; reduce the heat. Stir. Simmer for 8 minutes or until the scallops are tender and the shrimp turn pink. During the last minute of cooking, add the baby spinach.
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