Ingredients
- 2 tablespoons oil (olive oil)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 teaspoons dried Italian seasoning
- 1 bay leaf
- 1 teaspoons red pepper flakes
- 2 to 4 medium smoked sausages, chopped (hot and spicy)
- 1 can (796 mL) diced tomatoes, undrained
- 1 can (540 mL) garbonzo beans, drained
- 3 cups chicken broth
- 8 ounces squid, cleaned, cut into rings
- 8 ounces white fish, cut into bite-size pieces
- 8 ounces shrimp, peeled, deveined
- 8 ounces fresh bay scallops
- Salt and ground pepper
- Chopped fresh parsley
How to Make
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Step 1: Heat oil in a large pot over medium heat
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Step 2: Add onion; cook 3-4 minutes or until soft. Add garlic; cook for another 2 minutes.
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Step 3: Add tomato paste and continue to cook for 1-2 minutes, stirring
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Step 4: Add Italian seasoning, bay leaf, red pepper flakes and sausages, stir to combine
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Step 5: Add tomatoes with juice, chickpeas, salt, pepper and chicken broth. Bring to a boil
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Step 6: Add seafood, reduce heat and cook for 5-6 minutes or until shrimp turns pink and fish is flaky (Do not overcook).
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Step 7: Serve with a crusty loaf of bread.
We hope you enjoy this recipe!
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