From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.


  • 1 cup chopped onion

  • 1 medium green bell pepper, chopped

  • 1 carrot, peeled, shredded

  • 1/2 cup chopped celery

  • 3 garlic cloves, crushed

  • 3 Tablespoons olive oil

  • 2 (16-ounce) cans chopped tomatoes

  • 1 (8-ounce) can tomato sauce

  • 1 teaspoon basil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 bay leaf

  • 1 pound fresh or frozen white fish steaks, cut into bite-size pieces

  • 1-1/2 cups white wine

  • 1 (7- to 10-ounce) can clams

  • 1 (8-ounce) package frozen peeled shrimp

  • 8 ounces fresh or frozen scallops

  • 2 Tablespoons minced fresh parsley


Saute the onion, bell pepper, carrot, celery and garlic in the olive oil in a skillet.  Spoon the onion mixture into a stockpot.  Stir in the undrained tomatoes, tomato sauce, basil, salt, pepper and bay leaf.  Bring to a boil; reduce heat.  Simmer, covered, for 2 hours, stirring occasionally.  Discard the bay leaf.

Add the white fish, wine, undrained clams, shrimp and scallops to the stew mixture and mix gently.  Simmer for 10 to 15 minutes or until the shrimp turn pink and the scallops are tender, stirring occasionally.  Ladle into bowls.  Sprinkle with the parsley.  Serve with hot crusty Italian bread or sourdough bread.  Any type of white fish, such as halibut, sea bass or swordfish may be used.

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