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Shellfish and Tomato Stew

Shellfish and Tomato Stew Recipe

  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, chopped
  • 2 anchovies in oil, rinsed and chopped
  • Pinch of crushed hot red pepper
  • Salt and freshly ground black pepper
  • One 14.5oz (411g) can chopped tomatoes
  • 1 cup dry white wine
  • 1 cup bottled clam juice
  • 8 oz (230g) large shrimp, peeled and deveined
  • 8 oz (230g) sea scallops
  • 3 tbsp fresh lemon juice
  • 1 tsp capers, drained and rinsed
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 263kcal (13%)
Total Fat 9g (14%)
Saturated Fat 1g (7%)
Cholesterol 107mg (36%)
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars 3g
Protein 24g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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