Seafood Stew Recipe
Ingredients
| Vegetable cooking spray | ||
| Vegetable oil | 1 Teaspoon | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes - 1can (16-ounce), un-drained | ||
| Tomato sauce - 1 can (8-ounce) | ||
| Burgundy or other dry red wine - 1/2 cup | ||
| Parsley | 3 Tablespoon, chopped | |
| Salt | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Dried basil | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Frozen perch fillets - 1 package (16-ounce) | ||
| Shrimp - 1 can (4 1/2-ounce), rinsed & drained | ||
| Clams - 1 can (6 1/2-ounce), un-drained & minced | ||
Directions
MAKING
1) Take a Dutch oven and coat with cooking spray. Add oil and heat over medium flame until it becomes hot.
2) Add onion, green pepper and garlic. Saute until tender.
3) Add the next 8 ingredients and bring the mixture to a boil.
4) Cover and reduce heat. Simmer for about 20 minutes.
5) Cook the perch according to package directions. Cut into small pieces.
6) Add shrimp, perch and clams to the tomato mixture. Cover and simmer for about 3 minutes.
SERVING
7) Pour stew in 6 individual bowls and serve immediately.
1) Take a Dutch oven and coat with cooking spray. Add oil and heat over medium flame until it becomes hot.
2) Add onion, green pepper and garlic. Saute until tender.
3) Add the next 8 ingredients and bring the mixture to a boil.
4) Cover and reduce heat. Simmer for about 20 minutes.
5) Cook the perch according to package directions. Cut into small pieces.
6) Add shrimp, perch and clams to the tomato mixture. Cover and simmer for about 3 minutes.
SERVING
7) Pour stew in 6 individual bowls and serve immediately.
Chef
