This recipe makes a pretty big batch of stew. You can store it in the refrigerator until
ready to use.


4 Tablespoons olive oil
6 stalks celery chopped
1 yellow onion finely chopped
3 Tablespoons chopped garlic
1 #10 can pear tomatoes in juice, pureed in blender
1 46 ounce can clam juice
1/2 cup balsamic vinegar
1 Tablespoon salt
1/3 bottle white wine
1 Tablespoon dried oregano
2 Tablespoons dried thyme
2 teaspoons ground marjoram
1 1/2 Tablespoons dried basil
2 teaspoons chili flakes
1 Tablespoon ground sage
1/2 bunch chopped Italian parsley
Seafood of your choice


Put olive oil in a heavy bottomed pot and heat on medium.

Add celery and onions and saute until soft.

Add garlic and all herbs.  Saute 5 minutes, stirring so as not to burn.

Add remaining ingredients, bring to a boil, turn down to low and simmer 20 minutes.

Cool and refrigerate until ready to use.

To finish, heat stew and add crab, lobster, halibut, salmon, bass, raw shrimp or all of the above.

Cook 15 to 20 minutes. Add clams and mussels last and cook an additional few minutes until they open. Serve in a heated soup plate.

This is a lovely, savory stew base, seafood or no.

Recipe thanks to Merianne Myers.

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