Seafood Stew

Ingredients

• 3 tablespoons butter or margarine
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour

• 2 (28 ounce) cans whole tomatoes, undrained and lightly pureed in food processor
• 1 1/2 cups chicken stock
• 1/2 cup dry white wine
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt, to taste
• fresh ground pepper, to taste
• 1 cup chopped fresh parsley
• 1 lb scallops or white fleshed fish filets, cut into bite size pieces (can use 1/2 lb. each)
• 1 lb large shrimp, peeled and deveined
• 1 1/2 lbs fresh clams, in shells well scrubbed

Directions

1. 1

   In a large Dutch oven over medium heat, let the butter melt.

2. 2

   Add in the onions and garlic; stir/saute for 5 minutes or until tender.

3. 3

   Add in the flour; stir until bubbly.

4. 4

   Add in tomatoes, broth, wine, seasonings, and parsley; simmer 5 minutes.

5. 5

   Bake, uncovered, in a 400° oven for 30 minutes.

6. 6

   Add in scallops/fish, and bake, covered, for 10 minutes.

7. 7

   Add in clams and shrimp and bake, covered, for about 10 more minutes or until clams open up and shrimp turns pink.

8. 8

   Discard any clams that do no open up.

9. 9

   Ladle into soup bowls.