Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium sweet onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 dash cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup dry white wine (can use ½ cup more stock or broth in place of white wine)
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable stock or broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 (10-ounce) can minced clams, drained with juice reserved
- ½ pound mussels, scrubbed and debearded*
- 1 pound cod, halibut or other white fish fillets, cut into ¾ inch pieces
- ½ pound medium shrimp, peeled and deveined
- 10 ounces medium sea scallops
- 2 tablespoons fresh parsley leaves, chopped
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Sauté onion and bell pepper until soft, about 5 minutes.
- Add garlic, oregano, thyme, crushed red pepper flakes, cayenne pepper, salt and black pepper. Cook for an additional 2 to 3 minutes, until garlic is soft.
- Stir in wine, tomatoes, stock or broth, tomato paste, bay leaf and reserved clam juice. Bring to a boil; reduce heat to medium-low and simmer until flavors have blended, about 15 minutes.
- Stir in clams and mussels. Reduce heat to low, cover with lid and cook until mussels are just beginning to open, about 4 minutes.
- Add in white fish, shrimp and scallops. Stir gently to combine.
- Increase heat to medium and simmer until seafood is cooked through and mussels have fully opened, about 5 minutes. Discard any unopened mussels.
- Stir in parsley and serve immediately.
*To clean and debeard mussels, run mussels under cold running water for about 5 minutes. Scrub with sponge or brush. Discard any open mussels. Then pull on beard to remove and mussels are ready to use in recipe.
Notes
Recommended Equipment: large pot or Dutch oven, cutting board, knife, spatula or spoon to stir