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

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

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.