Tuscan Seafood Stew


(0 votes) 0 0

Make this seafood stew with Bertolli Premium Pasta Sauce for something delicious!

Shared by


  • 1 Tbs. Bertolli® Classico™ Olive Oil
  • 1 sm. onion, chopped
  • 1 sm. orange or red bell pepper, chopped
  • 1 clove garlic, finely chopped
  • 1/4 C. dry white wine or clam juice
  • 1/2 C. clam juice
  • 1 pkg. Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce
  • 4 sm. clams, well scrubbed
  • 1/2 lb. uncooked large shrimp, peeled and deveined
  • 1/2 lb. scallops
  • 1 Tbs. chopped flat-leaf parsley

Our Readers Also Loved


Heat olive oil in 3-qt. saucepot over medium heat and cook onion and orange pepper, stirring occasionally, 2 minutes or until vegetables are tender. Stir in garlic and wine and cook 2 minutes. Stir in clam juice and Pasta Sauce. Bring to a boil over high heat. Stir in seafood and cook covered 10 minutes or until clams open and shrimp turn pink. (Discard any unopened shells). Sprinkle with parsley and serve, if desired, with crusty bread.

From Bertolli.com. 

Around The Web