Seafood Stew

Ingredients

• 1 tablespoon oil
• 1 large onion, diced
• 6 cloves garlic, minced
• 1 cup dry white wine
• 1 28-ounce can diced tomatoes
• 1 cup clam juice
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1/2 pound mussels
• 1/2 pound clams
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound calamari, sliced into rings
• 1/4 cup minced parsley, for garnish, optional
• 1/2 teaspoon crushed red pepper (optional)

Instructions

1. 1

   In a large stock pot, heat oil over medium high heat.

2. 2

   Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.

3. 3

   Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.

4. 4

   Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes. Note: Discard any mussels or clams that haven't opened after 5-7 minutes.

5. 5

   Garnish with parsley if desired and serve immediately