Seafood Stew

SUBMITTED BY: COLLEGE INN® Broth 

"The best of the sea, stirred up in under half an hour – enough for a large group of up to eight. With a splash of wine, this recipe is a voyage for your mouth. "
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PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 cup chopped onion
  • 2 tablespoons chopped fresh basil
  • 1 pound shelled, deveined shrimp, cut into 1-inch pieces
  • 1 pound scallops
  • 1 (6.5 ounce) can chopped clams, drained
  • 2 cups DEL MONTE® canned Diced Tomatoes
  • 1 (14.5 ounce) can COLLEGE INN® Chicken Broth with Lemon and Herb
  • 1/4 cup white wine
  • Dash of hot sauce
  • Salt and pepper to taste

DIRECTIONS

  1. In a large sauce pan or dutch oven heat olive oil over medium-high heat. Saute garlic and onion 2 minutes. Add basil and saute 1 minute. Add shrimp, scallops and clams and saute 2 minutes. Add tomatoes and bring to a boil. Add broth, white wine and simmer until seafood is cooked, about 5 minutes. Add hot sauce and season with salt and pepper to taste. Serve over rice.
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