Tuscan Seafood Stew

BERTOLLI US
11Ingredients
35Minutes

Ingredients

US|METRIC
  • 2 tablespoons Bertolli® Classico Olive Oil
  • 1 yellow onion
  • 1 orange bell pepper
  • 8 bottles clam juice (8 oz.)
  • 1/2 cup dry white wine (or clam juice)
  • 12 clams, well scrub (small)
  • 1 pound large shrimp
  • 1 pound scallops
  • 2 cloves garlic (finely chopped)
  • 2 tablespoons flat leaf parsley (chopped)
  • 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
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    Directions

    1. Heat Olive Oil in 3-quart saucepot over medium heat and cook onion and orange pepper, stirring occasionally, 2 minutes or until vegetables are tender. Stir in garlic and wine and cook 4 minutes. Stir in clam juice and Sauce. Bring to a boil over high heat. Stir in seafood. Cook covered over medium heat 10 minutes or until clams open and shrimp turn pink. (Discard any unopened shells). Sprinkle with parsley and serve, if desired, with crusty bread.
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