This versatile fish stew is a classic of the West Coast. For the best flavour, use the freshest seafood you can find. Cut scallops in half if they are larger than 1 inch (2.5 cm). Serve with a sprinkling of fresh basil and a slice of crusty Italian bread to soak up al the juice.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2012
Ingredients
Method
In large saucepan, heat oil over medium-high heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add garlic; cook for 1 minute.Pour in wine; cook, scraping up browned bits, until slightly reduced, about 1 minute. Add tomatoes, oregano, pepper and clam juice; bring to boil. Reduce heat and simmer for 5 minutes.
Stir in shrimp, scallops and fish; cover and cook over medium heat until shrimp are pink and fish and scallops are opaque, about 5 minutes.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 438 mg
- Sugars 6 g
- Protein 29 g
- Calories 219.0
- Total fat 5 g
- Potassium 801 mg
- Cholesterol 109 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
%RDI
- Iron 22.0
- Folate 13.0
- Calcium 7.0
- Vitamin A 4.0
- Vitamin C 13.0
