Sicilian Seafood Stew Recipes

Steps:

• 1. In a Dutch oven, cook onion, celery and sweet peppers in olive oil over high heat about 5 minutes until tender, stirring constantly. Stir in garlic, basil, oregano, marjoram and crushed red pepper or ground red pepper.
• 2. Reduce heat, cover, and cook for 2 minutes. Add undrained tomatoes, clam juice, and wine. Simmer, covered, for 15 minutes.
• 3. Cut up any large scallops. Add scallops and shrimp to Dutch oven, cover, and cook about 3 minutes or until scallops and shrimp are opaque. Stir in the lemon juice.
• 4. To serve, ladle into bowls. If desired, garnish with lemon slices and fresh oregano.

Steps:

• In a large pot, over high heat, saute onion in the olive oil for 2 minutes, stirring constantly.
• Add in the celery and red and green bell peppers; stir and saute for 2 minutes.
• Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.
• Reduce the heat, cover, and cook for 2 minutes.
• Add in the clam juice, tomatoes, and wine.
• Cover and simmer for 15 minutes.
• Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink.
• Add in the lemon juice, salt and pepper to taste; stir to combine.
• Ladle stew into individual serving bowls.
• Sprinkle capers and chopped black olives on top, if desired.

Steps:

• Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.
• Cook, partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.

Steps:

• Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.

Steps:

• In a LARGE skillet (or use 2 smaller skillets) if using the sausage de-case break up and cook through, (you may use the fat from the sausage and skip the EVOO) or add EVOO and saute onion.
• Add celery, green and red peppers cook gentley 2 minutes.
• Add garlic, pepper flakes, oregano, basil, marjoram. Reuce heat cover and cook 3-4 minutes.
• * At this point if your skillet is full transfer contents to soup pot).
• Add clam juice , wine, and seafodd simmer 20-25 minutes.
• Add lemon juice and salt and pepper and enjoy!
• *I used a little extra hot pepper flakes and lemon juice and did NOT use the EVOO.