Apr 25

Seafood Stew


1/4 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced
1 (14-1/2 oz.) can no-salt-added tomatoes, undrained and coarsely chopped
1 (8-oz.) can no-salt-added tomato sauce
1/2 cup Burgundy or other dry red wine
3 tbsp. fresh parsley, chopped (or dried)
1/4 tsp. whole oregano, dried
1/4 tsp. whole basil, dried
1/2 lb. haddock or cod fillets
1/2 lb. large fresh shrimp, peeled and deveined
1/2 lb. fresh sea scallops
1/2 lb. frozen green peas

Coat a large Dutch oven with vegetable oil cooking spray and place over medium heat until hot. Add green pepper, celery, onion and garlic; sauté 4 to 5 minutes or until vegetables are tender. Add chopped tomato and next 5 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 10 minutes,stirring occasionally. Cut  haddock fillets into 1-inch pieces. Add haddock pieces, shrimp, scallops and peas to tomato mixture, stirring well. Bring to aboil over medium heat; cover, reduce heat, and simmer 8 to 10 minutes or until shrimp turn pink, and fish flakes easily when tested with a fork. Yield: 5cups.

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