Clams, scallops, shrimp, and mussles pack this stew with the right amount of lean protein — a southeastern French cuisine.
- 1 tbsp olive oil
- 1 medium red onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 2 tbsp minced garlic
- 1 Ib fresh tomatoes, chopped
- 1 cup vegetable broth or water
- 1 1/2 Ib mussels, washed
- 1 cup white wine
- 1 cup clam juice
- 1 Ib littleneck clams, washed
- Zest of 1 lemon
- 10 fresh jumbo scallops
- Salt and pepper, to taste
- 1 Ib medium wild shrimp, peeled and deveined
- 2 tbsp chopped fresh basil
- Heat oil in a pan, then sauté onion, peppers, and 1 tbsp garlic over medium heat for 15 minutes. Add tomatoes and broth; simmer.
- In another hot sauté pan, add mussels, 1/2 tbsp garlic, 1/2 cup wine, and 1/2 cup clam juice. Cover and cook mussels until all shells open. Drain in a colander and reserve remaining liquid. Repeat process with clams.
- Strain reserved mussel and clam liquid; add liquid and lemon zest to tomato sauce.
- Season scallops with salt and pepper and sear in a sauté pan 30 seconds each side; set aside. Sear shrimp in same pan 2 minutes each side. Add seafood to sauce; simmer 20 minutes on medium-low. Add basil; stir.