Italian fishermen, relocated to California, developed this seafood stew recipe. Clams, shrimp, fish fillets, mushrooms, sweet peppers, herbs, tomatoes, and onion simmer in flavorful wine broth.

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  • 8 fresh or frozen clams in shells
  • 8 ounces fresh or frozen fish fillets (red snapper, perch, sea bass, or halibut)
  • 8 ounces fresh or frozen peeled and deveined shrimp
  • 1/2 cup sliced fresh mushrooms
  • 1/3 cup chopped green or red sweet pepper
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or cooking oil
  • 1 14 1/2 ounce can tomatoes, cut up
  • 1/3 cup dry red or white wine
  • 1/4 cup water
  • 2 tablespoons snipped parsley
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
Thaw clams, if frozen. Scrub clam shells under cold running water using a stiff brush. Combine 8 cups water and 3 tablespoons salt. Add clams; soak 15 minutes. Drain and rinse. Discard water. Repeat the soaking, draining, and rinsing steps two more times.
Partially thaw fish and shrimp, if frozen. Remove and discard fish skin, if present. Cut fish into 1-1/2-inch pieces; set aside. Cover and refrigerate fish pieces and shrimp until needed.
In a large saucepan cook mushrooms, green or red sweet pepper, onion, and garlic in hot oil until tender but not brown. Stir in undrained tomatoes, wine, water, parsley, tomato paste, lemon juice, basil, oregano, sugar, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
Add clams, fish pieces, and shrimp. Simmer, covered, for 5 to 10 minutes or until clams open, fish flakes easily, and shrimp are opaque. Discard any unopened clams. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 202, Fat, total (g) 5, chol. (mg) 110, sat. fat (g) 1, carb. (g) 11, pro. (g) 25, sodium (mg) 527, Percent Daily Values are based on a 2,000 calorie diet
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