Sat. Nov. 5
6:30 — 9 PM
TIPS TOTAL: $1400
Wayne Murphy worked in a number of Marketing Management positions with Westinghouse and Eaton Corporations. In retirement, he has been active in many local nonprofits, including the Sewickley Library, Sweetwater Art Center, the Sewickley Presbyterian Church and currently serves as Mayor of Edgeworth Borough. In 2015, Wayne was named Sewickley Man of the Year by the Sewickley Herald.
(CATEGORY: Main Dish)
Great with crusty bread and a salad!
1/4 cup olive oil
4 scallions, white and green parts, thinly sliced
1 red bell pepper, seeded and coarsely chopped
2 garlic cloves, thinly sliced
2 14oz. cans Italian stewed tomatoes
2 cups bottled clam juice
1 tsp. dried oregano
1 tsp. dried basil
12 shrimp, peeled and deveined w/tails left on
12 sea scallops
12 little neck clams, scrubbed
1/4 lb. firm white fish, cut into 1" pieces (swordfish works well)
3 tbs. chopped fresh parsley
1 cup rice, uncooked
1 cup low fat half and half cream
Heat the oil in a large pot over medium-high heat and add scallions, onion, pepper and garlic. Cook, stirring occasionally, until the onion is golden, about 10 minutes.
Add the tomatoes and break them up slightly with a spoon. Add the clam juice, oregano and basil, then cover and bring to a boil. Uncover and simmer for 10 minutes or until slightly thickened.
Add the shrimp, scallops, clams and fish. Cover and simmer until the fish and shell-fish are cooked through and the clams have opened, 5-10 minutes.
Prepare the rice and add to the stew. This will absorb some of the
liquid and make it less runny. Add half and half. The cream cuts the tartness
of the acidity of the tomatoes.
Taste for salt and pepper and ladle into shallow bowls. Sprinkle with parsley and serve immediately.