Preparation minutes
Cook time minutes
ServingsServes 4


  • 4 cloves of Garlic, Chopped
  • 1 stalk of Celery, finely minced
  • 1 small Onion, finely chopped
  • 2 Tbsp of Fresh Parsley, chopped
  • 2 Tbsp of Olive Oil
  • Pinch of Hot Pepper Flakes
  • 1 Cup of White Wine
  • 15 oz can of Crushed Tomatoes
  • 3 Cups of Fish Stock
  • 1 pound of Mussels, cleaned
  • 1 pound of Clams, cleaned
  • 1 pound of Shrimp, peeled and deveined
  • 6 Scallops, cut in quarters
  • Salt and Pepper to taste


    1) Add the oil in a large soup pot and preheat over medium high heat. Add the chopped onion, garlic, celery, hot pepper flakes and parsley, season with salt and pepper and cook for about 3 to 4 minutes or until the veggies begin to cook down.

    2) Add the white wine and let it cook for a minute. Add the crushed tomatoes and the fish stock. Let the mixture come up to a boil and cook for about 10 minutes, season with alt and pepper.

    3) Add the seafood and cover with a lid, cook for about 5 to 10 minutes or until all the shellfish has opened and the shrimp and scallops are firm.

    4) Finish with a bit more fresh chopped parsley and enjoy!

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