Nutrition Facts

• • Calories: 220
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 117mg
  • Sodium: 517mg
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 31g

Ingredients

• • 4 large garlic cloves, minced
  • 2 medium onions, finely chopped
  • 1 bay leaf
  • 1 tsp dried oregano, crumbled
  • 1 tsp dried hot red pepper flakes
  • 1/2 tsp black pepper
  • 2 Tbsp olive oil
  • 1 green bell pepper, chopped
  • 2 Tbsp tomato paste, no salt added
  • 1 1/2 cups dry red wine
  • 28 oz can diced tomatoes, no salt added
  • 1 cup bottled clam juice
  • 1 cup low sodium chicken broth
  • 12 oz lump crabmeat
  • 18 small (2-inch) hard-shelled clams
  • 1 lb skinless red snapper fillets, cut into 1 1/2-inch pieces
  • 1 lb large shrimp, shelled and deveined
  • 1 lb sea scallops
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 Tbsp finely chopped fresh basil

Preparation

• • In an 8-quart heavy pot, cook garlic, onions, bay leaf, oregano and red pepper flakes with pepper in oil over moderate heat, stirring, until onions are translucent, about 5 minutes.
  • Stir in bell pepper and tomato paste and cook, stirring for 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with pepper.
  • Add crabmeat and clams to stew; and simmer, covered, until clams just open(5 to 10 minutes), checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.)
  • Add fish fillets, shrimp and scallops to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf; then return clams to pot and gently stir in parsley and basil.

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