This simple, healthy and easy Tuscan Seafood Stew is perfect for Easter Dinner filled with fresh clams, shrimp and fish.

Here is  What You Need?

  • 1 onion roughly chop
  • 5 cloves garlic roughly chop
  • 1/4 cup parsley
  • 1/2 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 cup white wine/ optional
  • 1 chopped tomato.
  • 1 cup fish or vegetable stock
  • 3/4 tsp kosher salt
  • 453 g clams scrubbed
  • 453 g fish cut into 2” pieces
  • 226 g shrimp deveined and shelled
  • 113 g scallops
  • 2 tbsp fresh lemon juice
  • 8 slices Italian bread/ optional
  1. In a food processor, pulse onion, garlic, parsley, and pepper flakes until they are finely minced.
  2. In a large stockpot, heat the oil over medium heat.
  3. Add the minced onion mixture. Cook, stirring frequently until the onions are translucent.
  4. Add the tomato paste, and stir, cooking for 1minute.
  5. Add the wine, scraping off any bits from the bottom of the pot. Bring to a boil and reduce to a simmer until the wine has almost entirely evaporated.
  6. Add the tomatoes along with the juice stock and salt. Bring to a simmer, cover and simmer for 10 minutes.
  7. Scatter the clams in the top. Cover and cook for 5 minutes.
  8. Gently stir in the fish. Cover and cook for another 5 minutes.
  9. Stir in the shrimp and scallops. Cover and cook for another 5 minutes, or until shrimp are pink.
  10. Discard any clams that did not open. Stir in lemon juice and serve with bread.

Nutritional  Analysis:

Calories 364, Total Fat 6g, Saturated Fat 1g, Total Carbohydrates 28,g Dietary Fiber 3g, Sugars 6g, Protein 41g