This Italian fisherman’s stew made with tomatoes and a variety of shellfish, is easy enough for a weeknight dinner, yet impressive enough for a gourmet meal. There are several variations to this recipe which will be listed in the directions.

Modified recipe, original from the Complete Gluten-Free Cookbook, 2007



Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. In a slow cooker, combine garlic, red and yellow peppers, celery and tomatoes, stock and basil. Cover and cook on Low for 6-8 hours or on High for 3-4 hours until stew is hot and vegetables are tender.
  2. Fifteen minutes before serving, turn slow cooker to High, add scallops, shrimp, lime juice and red wine. Cover and cook for another 15 minutes until scallops are opaque.


Add 4 oz firm fleshed white fish or substitute fish for some of the shellfish. Try tilapia, monkfish, salmon or halibut.

Substitue tomato-vegetable juice for the wine.

Substitute vegetable or beef stock for the chicken stock.

For less sodium content, substitute fresh roma tomatoes for canned.

Nutritional Value Per Serving:  Cals 274; fat 4g; Sodium 837mg; Carbohydrate 26g; Protein 32g; Calcium 170mg; Fiber 3g; Iron 7mg




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