Fishermans Stew

[Salt]

This recipe will serve 10, Everyone who has had it loves it. you can be creative with the seafood. the following recipe is the way I usually make it.

3 tbs.-olive oil
1-chopped onion
1- carrot chopped
1-celery stalk chopped
1-28 oz. can chopped tomatoes
1-cup roasted red peppers
6 finely chopped garlic cloves
rind & juice of 1 orange
small pinch of old bay
Pinch of red pepper flakes
1/2 bottle of red wine- cabernet
2- cup's of low sodium chicken broth-you have plenty of salt from the seafood
fresh thyme
1/3 cup of chopped basil
1 lb. shrimp
2 lbs. sea scallops-cut in half
24 cherrystone clams
24 mussels
1 in cubes of your favorite firm fish-I like cod or blackfish

In a large pot or Dutch oven heat the olive oil over medium high heat,add onions,celery carrot & garlic,saute till onions are translucent.Then add the rest of the ingredients except the seafood & basil.Bring to a boil, then reduce to a simmer and cover for 30 min. Then uncover and simmer over mediun heat until the sauce starts to thicken. Add the seafood and cook until the shells open. gently stir in the basil and serve. I like to put unflavored croutons on mine.