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Seafood Stew with Basil

4 Tbs. Boyajian Basil Oil
1 cup onion, chopped
2 Tbs. garlic, chopped
3 tsp. dried oregano
1 cup dry white wine
1/2 cup fresh parsley, chopped
1 28-ounce can crushed tomatoes
6 ounces clam juice
1 pound halibut, haddock or snapper cut in 1-inch pieces crosswise
6 ounces bay scallops
6 ounces chopped clams, drained
pinch of cayenne (optional)
salt & pepper to taste

In heavy large pot, heat 2 tablespoons Boyajian Basil Oil over medium heat. Add onion and oregano and sauté for 5 - 10 minutes, until translucent. Add garlic and sauté for 1 minute more. Add tomatoes, white wine and clam juice and cook until this comes to a boil and thickens, about 20 minutes. Add all seafood and reduce heat. Simmer for 15-20 minutes more, until seafood is cooked through. Season with cayenne pepper (optional), salt and pepper. Garnish with fresh chopped parsley. Drizzle remaining Basil Oil on individual servings.

Yield: 4 servings.


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