Seafood Stew

Recipe from Harris Teeter’s Fresh Catch Newsletter

Yield: 6 servings
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  • 2 dozen cherrystone clams
  • 1 cup(s) sliced celery
  • 1 cup(s) chopped green pepper
  • 2 large onions, chopped
  • 2 clove(s) garlic, minced
  • 1/2 cup(s) olive oil
  • 4 cup(s) vegetable juice cocktail
  • 2 cup(s) chicken broth
  • 1 cup(s) red wine
  • 1 cup(s) white wine
  • 1/4 cup(s) tomato paste
  • 1 bay leaf
  • 1 teaspoon(s) basil
  • 1 pound(s) cod, cut into 2 inch squares
  • 1 pound(s) shrimp, shelled
  • Parsley


  1. 1. In large, deep saucepan, sauté celery, pepper, onion and garlic in oil until tender.
  2. 2. Add vegetable juice, chicken broth, wine, tomato paste, bay leaf, basil. Simmer 30 minutes.
  3. 3. Add clams. When they begin to open, add shrimp and cod. Cook until done, about 5-10 minutes.
  4. 4. Ladle into bowls, garnish with parsley. 5. Serve with bread.
July 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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