Seafood Tomato Stew Recipe

About this recipe

A hearty pescatarian dinner featuring a medley of seafood simmered in a rich tomato and herb sauce. Perfect for those seeking a flavorful and satisfying solution to dinner planning.

Ingredients

• 25 g Parsley
• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 500 g Pluckk Organic Hybrid Tomatoes
• 825 g Royal Grove Tomato Puree
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 1 Kg Red Snapper
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 10 g Rosemary
• 10 g Fresh Thyme
• 150 g Spring Onion (Kandychi Path)
• 1 set King Krab Bow & Arrow - Orange
• 1 kg Basmati Rice
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 100 g Salt

Instructions

1. 1. Heat 1/3 cup olive oil in a large skillet over medium heat. Add 6 chopped scallions, 1 diced pepper, 2 sliced leeks, 1 tablespoon minced garlic, and 1 diced onion. Sauté until softened, about 5 minutes.
2. 2. Stir in 2 bay leaves, 1 teaspoon rosemary, 1 teaspoon thyme, 1 pound diced tomatoes, 1 pound tomato sauce, and 1 pound tomato puree. Add 2 cups red wine, salt, and pepper to taste. Bring the mixture to a boil.
3. 3. Reduce the heat to low and let the sauce simmer for 1 hour, stirring occasionally to prevent sticking.
4. 4. Add 2 crab legs, 18 littleneck clams, 1/2 pound shrimp, 1/2 pound scallops, and 1 pound red snapper fillets to the skillet. Cover and cook for 10-15 minutes, or until the seafood is fully cooked and the clams have opened.
5. 5. Remove the bay leaves and garnish the stew with 1/3 cup chopped parsley. Serve hot with crusty bread or over rice for a complete meal.