Shellfish and Tomato Stew

Stew Recipe

Stew Ingredients

Total Time: 30 minutes

Yield: 2-4 servings

  • 3/4 cup white wine
  • 1 1/4 pounds clams
  • 2 tablespoons olive oil, plus extra to finish
  • 2 cloves garlic, peeled and thinly sliced
  • 1 teaspoon tomato paste
  • 1 pound ripe tomatoes, cut into ½-inch dice
  • 1/2 teaspoon sugar
  • 1 tablespoon fresh oregano, roughly chopped
  • 1/2 teaspoon salt, plus extra to taste
  • Freshly ground pepper, to taste
  • 1 lemon
  • 6 ounces large scallops
  • 7 ounces large shrimp, peeled and deveined
  • 2 ounces feta, crumbled
  • 1 scallion, outer layer removed and sliced thin

Stew Instructions
  1. Set a medium pot fitted with a lid over medium-high heat. Add wine and reduce for 2 minutes, or until 1/4 its original volume. Meanwhile, set a fine mesh strainer over a small bowl.
  2. Add clams to pot and cover with lid. Shaking pot occasionally, cook for 3-4 minutes, or until all clams open. Pour contents through a strainer, separating clams from cooking liquid.
  3. Set 10-inch oven-proof skillet over medium heat. Stir in olive oil and garlic and cook for 1 minute, or until garlic turns golden. Add tomato paste and cook for 30 seconds, stirring constantly so the garlic does not burn.
  4. Add tomatoes, clam cooking liquid, sugar, oregano, a 1/2 teaspoon salt, and pepper to the pan.
  5. Using a vegetable peeler, remove 2 long strips of zest from a lemon and add to the pan. Simmer for 15-17 minutes, or until the sauce thickens.
  6. Season with salt and pepper to taste. While the sauce simmers, preheat the broiler and remove 3/4 of the clams from the shells.
  7. Stir scallops into the sauce and cook for 1 minute. Remove from heat, stir in shelled clams and shrimp, and scatter feta and scallions over top. Nestle clams in shells into the sauce.
  8. Transfer pan to oven and broil for 3-5 minutes, or until shrimp and scallops are just cooked through.
  9. To serve, squeeze 1/2 tablespoon of lemon juice over top. Finish with a drizzle of olive oil.