1 large, chopped
2 medium clove(s), minced
Red pepper flakes
Uncooked bell pepper(s)
2 item(s), medium, assorted-colors, seeded and chopped
Canned tomato paste
Uncooked red potato(es)
1¼ small, quatered
Canned diced tomatoes
14½ oz, Italian seasoned
Canned clam juice
Uncooked clams with shell
1⅛ pound(s), littleneck, about 18, scrubbed
Uncooked Pacific cod
¾ pound(s), fillet, cut into 2-inch pieces
¾ pound(s), large, peeled and deveined
¾ pound(s), sea variety
¼ cup(s), fresh, chopped
- Heat the oil in a large nonstick pot over medium-high heat. Add the onion, garlic, and crushed red pepper; cook, stirring frequently, until the onions are softened, 4–5 minutes. Add the bell peppers and tomato paste; cook, stirring, 1 minute. Stir in the wine; bring to a boil. Cook rapidly until the mixture is reduced by one-third, about 4 minutes.
- Stir in the potatoes, tomatoes, clam juice, and water; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 30 minutes.
- Add the clams to the pot and simmer, covered, until they open, 12–15 minutes. Discard any clams that do not open. Transfer the clams to 6 serving bowls; cover with foil to keep warm.
- Stir the cod, shrimp, and scallops into the pot and return to a simmer. Simmer, covered, until the fish is just opaque in the center, 7–8 minutes. Ladle the stew into the bowls over the clams, then sprinkle with the basil. Yields 2 cups per serving.