Savory Seafood Stew

Ingredients

• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 28 oz can crushed tomatoes
• 1 cup clam juice
• 16 oz bay scallops
• 13 1/2 oz shrimp
• 1 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 12 oz Hoki fillets
• 1 tsp marjoram
• 2 tsps ground oregano
• 1 tsp red pepper flakes, crushed
• 3 tbsps fresh basil leaves, chopped
• 1 dash salt
• 3 medium celery stalks, chopped
• 5 garlic cloves, pressed
• 1 large vidalia onion, chopped
• 4 fl oz red wine

Directions

1. Heat olive oil in a soup pot over medium heat.
2. Add onions and saute for 5 minutes. Add celery and peppers and saute for 2 minutes.
3. Stir in garlic, red pepper flakes, oregano, marjoram and basil. Lower the heat, cover and cook for 2 minutes.
4. Add the clam juice, tomatoes and wine. Cover and simmer for 15 minutes.
5. Add the fish, scallops and shrimp, cook until the seafood is just done, about 4-5 minutes.
6. Stir in lemon juice and season with salt and pepper to taste.
7. Note: top with grated Parmesan or Romano cheese if desired.