Sicilian Seafood Stew

• chopped onion1 cup
• olive oil↗1⁄4 cup
• chopped celery1 cup
• green bell pepper1

  chopped

• red bell pepper↗1

  chopped

• garlic cloves↗3

  minced

• crushed red pepper flakes or 1 pinch cayenne↗1 pinch
• dried oregano↗1 teaspoon
• dried basil↗1 teaspoon
• dried marjoram1 teaspoon
• bottled clam juice↗2 cups
• (28 ounce) can tomatoes↗1

  chopped and undrained

• red wine↗1⁄2 cup
• scallops↗1⁄2 lb

  rinsed

• shrimp↗1⁄2 lb

  shelled and deveined

• lemon, juice of↗1
• salt & fresh ground pepper
• Garnish
• capers↗
• chopped black olives

Step-by-step instructions

1. 1

   In a large pot, over high heat, saute onion in the olive oil for 2 minutes, stirring constantly.

2. 2

   Add in the celery and red and green bell peppers; stir and saute for 2 minutes.

3. 3

   Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.

4. 4

   Reduce the heat, cover, and cook for 2 minutes.

5. 5

   Add in the clam juice, tomatoes, and wine.

6. 6

   Cover and simmer for 15 minutes.

7. 7

   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.

8. 8

   Add in the lemon juice, salt and pepper to taste; stir to combine.

9. 9

   Ladle stew into individual serving bowls.

10. 10

    Sprinkle capers and chopped black olives on top, if desired.