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

Nutritional Info.

approx. Per Serving

Cal  219

Pro  29 g

Total Fat  5 g

Sat. Fat  1 g

Carb- 11 g

Fibre  1 g

Chol  6 g

Sodium  109 m

%RDI  -

Calcium  -

Iron  7%

Vit A  22%

Vit C  4%

Folate  13%