Quick Seafood Stew with Tomtoes and Herbs

Here's another great recipe from my favorite cookbook, "At Blanchard's Table: A Trip to the Beach Cookbook." Serve with a loaf of crusty bread and you've got a quick, easy, delicious meal.

Serves 4

1/4 C. olive oil
4 scallions (white and green parts), thinly sliced
1 large yellow onion, cut in half and thinly sliced
1 red bell pepper, seeded and coarsely chopped
2 garlic cloves, thinly sliced
2 14.5 oz. cans Italian stewed tomatoes
2 C. bottled clam juice
1 tsp. dried oregano
1 tsp. dried basil
12 shrimp, peeled, deveined
12 sea scallops
12 littleneck clams, scrubbed (I used mussels)
3/4 lb. firm white fish, cut into 1-inch pieces (swordfish works well)
salt and freshly ground black pepper
3 Tbs. chopped fresh parsley

Heat the oil in a large pot over medium-high heat, and add the scallions, onion, red pepper, and garlic. Cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the tomatoes and break them up slightly with a spoon. Add the clam juice, oregano, and basil; then cover and bring to a boil. Uncover and simmer for 10 minutes, or until slightly thickened.Add the shrimp, scallops, clams, and fish. Cover and simmer until the fish and shellfish are cooked through and the clams have opened, 5 to 10 minutes. Taste for salt and pepper and ladle into bowls. Sprinkle with parsley and serve immediately.

Photo: Romulo Yanes via Gourmet.com