1-2 T. cooking oil
2 small to medium yellow onions, chopped
4-5 cloves garlic, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small bag of baby carrots, chopped
8 medium size red potatoes, peeled and cubed
1 can stewed tomatoes, drained
1/2 tsp sugar
1 cup dry white wine
2 cups seafood broth (substitute with chicken broth is ok)
1 lb. baby sea scallops
1 lb. shrimp, peeled
1 lb. talipia
1 lb. crab meat
salt and pepper to taste
I also add garlic powder and Tony's seasoning
Directions:
- Heat oil in a large stew pot.
- Saute onions, garlic, peppers, and carrot slices.
- Add potatoes, tomatoes, sugar, broth, and wine. Bring to a boil, then turn heat low to simmer.
- Add other seasonings you might want.
- When potatoes are almost tender, turn your fire back up to med-high and add your seafood. I generally cook for just a few minutes, just until shrimp turns pink.
- Serve up in bowls and enjoy.
Note: You can add all kinds of seafood to this stew. Try clams, oysters, different types of fish, whatever you like. There's a lot of chopping up of your veggies in the beginning, but this is an easy stew to make and is absolutely wonderful.
