Seafood Stew

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 tablespoons butter or 3 tablespoons margarine
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 (28 ounce) cans whole tomatoes, undrained and lightly pureed in food processor
• 1 1/2 cups chicken stock
• 1/2 cup dry
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt, to taste
• fresh ground pepper, to taste
• 1 cup chopped fresh parsley
• 1 lb scallops or 1 lb fleshed fish filets, cut into bite size pieces (can use 1/2 lb. each)
• 1 lb large shrimp, peeled and deveined
• 1 1/2 lbs fresh clams, in shells well scrubbed

Recipe

• 1 in a large dutch oven over medium heat, let the butter melt.
• 2 add in the onions and garlic; stir/saute for 5 minutes or until tender.
• 3 add in the flour; stir until bubbly.
• 4 add in tomatoes, broth, , seasonings, and parsley; simmer 5 minutes.
• 5 bake, uncovered, in a 400° oven for 30 minutes.
• 6 add in scallops/fish, and bake, covered, for 10 minutes.
• 7 add in clams and shrimp and bake, covered, for about 10 more minutes or until clams open up and shrimp turns pink.
• 8 discard any clams that do no open up.
• 9 ladle into soup bowls.