Shellfish and Tomato Stew

• 2 tbsp olive oil
• 2 shallots, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, chopped
• 2 anchovies in oil, rinsed and chopped
• Pinch of crushed hot red pepper
• Salt and freshly ground black pepper
• One 14.5oz (411g) can chopped tomatoes
• 1 cup dry white wine
• 1 cup bottled clam juice
• 8 oz (230g) large shrimp, peeled and deveined
• 8 oz (230g) sea scallops
• 3 tbsp fresh lemon juice
• 1 tsp capers, drained and rinsed

1. Heat the oil over medium heat.
2. Add the shallots, celery, garlic, anchovies, and hot pepper.
3. Cook, stirring often, until softened.
4. Stir in the tomatoes, wine, and clam juice, bring to a boil, then simmer for 20 minutes.
5. Add the shrimp, scallops, lemon juice, and capers.
6. Cook about 5 minutes, or until the seafood is opaque.
7. Season with salt and pepper.

olive oil, shallots, celery stalk, garlic, anchovies, hot red pepper, salt, tomatoes, white wine, clam juice, shrimp, scallops, lemon juice, capers

Taken from www.cookstr.com/recipes/shellfish-and-tomato-stew (may not work)