Quick Shellfish Stew
For an even heartier stew, cook chunks of firm-fleshed white fish along with the shrimp in step Serve with thick slices of toasted country bread to mop up the herbed tomato sauce.
1 tablespoon Extra Virgin Olive Oil
2 red bell peppers, cut into 1/2″ squares
2 carrots, thinly sliced
4 cloves garlic, minced
1 cup dry white wine
2 cups canned tomatoes, chopped with their juice
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp red pepper flakes
12 littleneck clams, well scrubbed
1 pound large shrimp, shelled and deveined
In large skillet, heat oil over medium heat. Add bell peppers, carrots, and garlic and cook, stirring frequently, for 4 minutes or until peppers are tender. Add wine, bring to a boil, and cook 4 minutes.
Stir in tomatoes, 2 cups of water, oregano, salt, and red pepper flakes. Bring to a boil, add clams and cover. After 3 minutes, check clams and remove them as they open, transferring them to 4 soup bowls. Continue cooking until all the clams have opened (about 5 minutes) and discard any that have not opened by then.
Add shrimp, cover, and cook for 3 minutes until shrimp are opaque. Add shrimp, vegetables and broth to clams in the bowls.