Italian seafood stew

Prep 0 h : 20 m
Cook 0 h : 35 m


  • 1 tbsp olive oil

    150g brown onion, finely chopped

    3 cloves garlic, crushed

    700g bottled tomato pasta sauce

    375ml fish stock

    125ml non-alcoholic white wine

    2 strips lemon rind

    300g clams, scrubbed

    600g medium prawns, cleaned, leaving tail intact

    600g firm white fish fillets, cut into bite-size pieces

    12 scallops (300g) without roe

    4 tbsp finely shredded basil

    4 tbsp coarsely chopped parsley


  • Heat oil in a large saucepan and cook onion and garlic, stirring, until onion softens.

    Add pasta sauce, stock, non-alcoholic wine and lemon rind.

    Bring to the boil, reduce heat and simmer, uncovered for 20 mins.

    Add clams and simmer for 5 mins.

    Discard any clams that do not open.

    Add the remaining seafood, cook, covered, stirring occasionally until all the seafood changes colour, about 5 mins.

    Stir in herbs and serve.