This versatile fish stew is a classic of the West Coast. For the best flavour, use the freshest seafood you can find. Cut scallops in half if they are larger than 1 inch (2.5 cm). Serve with a sprinkling of fresh basil and a slice of crusty Italian bread to soak up all the juice.


1 tbsp (15 mL) olive oil
1 small sweet onion, diced
4 cloves garlic, minced
1/4 cup (60 mL) dry white wine
1 cup (250 mL) bottled strained tomatoes, (passata)
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
1 bottle (236 mL) bottle clam juice
8 oz (227 g) shrimp, peeled and deveined
8 oz (227 g) scallops
8 oz (227 g) firm white fish fillets, (such as cod or halibut), cut crosswise in strips


In large saucepan, heat oil over medium-high heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add garlic; cook for 1 minute.

Pour in wine; cook, scraping up browned bits, until slightly reduced, about 1 minute. Add tomatoes, oregano, pepper and clam juice; bring to boil. Reduce heat and simmer for 5 minutes.

Stir in shrimp, scallops and fish; cover and cook over medium heat until shrimp are pink and fish and scallops are opaque, about 5 minutes.

Servings: 4

Tags: clam juice, fish, garlic, olive oil, onion, oregano, scallops, seafood, shrimp, soups & stews, strained tomatoes, white wine

Nutritional Info

approx. per serving


pro29 g

total fat5 g

sat. fat1 g

carb11 g

fibre1 g

chol6 g

sodium109 m




vit A22%

vit C4%


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