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Sicilian Seafood Stew with Lot 74 Red

Posted in Recipes

Sicilian Seafood Stew with Lot 74 Red

Sicilian Seafood Stew


  • 1 cup chopped onion
  • 1/4 cup olive oil
  • 1 cup chopped celery
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 2 cups bottled clam juice
  • 1 (28 ounce) can tomatoes, chopped and undrained
  • 1/2 cup of red wine*
  • 1/2 lnb scallops, rinsed
  • 1/2 lb shrimp, shelled and deviened
  • juice of 1 lemon
  • salt and fresh ground pepper


  • capers
  • chopped black olives

** Pondview addition; chopped cilantro, crab claws and lemon wedges.


  1. In a large pot, over high heat, sauté onion in the olive oil for 2 minutes, stirring constantly.
  2. Add the celery, red and green peppers; stir and saute for 2 minutes.
  3. Add in the garlic, crushed red pepper flakes, oregano, basil and marjoram; stir to mix.
  4. Reduce heat, cover and cook for 2 minutes.
  5. Add in the clam juice and wine.
  6. Cover and simmer for 15 minutes.
  7. Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink.
  8. Add in the lemon juice, salt and pepper to taste; stir to combine.
  9. Ladle stew into individual bowls.
  10. Sprinkle capers and chopped olives on top,if desired, serve with a generous slice of crusty bread.

*Best to have 2 bottles of Lot 74 Red

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