An intoxicatingly delicious seafood stew made up of the finest gifts from the sea. Buy the freshest seafood you can find and serve with grilled sourdough bread drizzled with the best extra-virgin olive oil.
Recipe & Food Styling Marisa Curatolo. Photography Cory Aronec.

Recipe & Food Styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings


  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 medium onions, chopped
  • 4 Roma tomatoes, chopped
  • 1/4 cup chopped fresh flat leaf parsley, finely chopped
  • 1 cup dry white wine
  • 1/2 cup clamato juice
  • 2 cups chicken stock
  • 1 teaspoon fennel seeds
  • 1 teaspoon red pepper flakes
  • 1/4 cup fresh lemon juice
  • 1 teaspoon sugar
  • 1 pound frozen jumbo black tiger shrimp, thawed, deveined and peeled
  • 1 pound fresh mussels, scrubbed and cleaned
  • 1 pound frozen scallops, thawed
  • 2 tablespoon fresh basil leaves, chopped
  • Coarse salt and freshly ground pepper


In large pot, heat olive oil over medium-high heat. Add garlic and onions; cook until soft, about 5 minutes. Add tomatoes, parsley, and fennel and red pepper flakes. Pour in white wine, Calmato juice, chicken stock. Reduce liquid in half. Add lemon juice and sugar. Add mussels, cook for 3 minutes: add scallops and shrimp and cook 5 minutes or until shrimp turn pink and mussels open. Discard any closed shells. Season with salt and pepper. Sprinkle with basil.