Seafood Stoup Fra Diavolo

Name: Seafood Stoup Fra Diavolo
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 6 fillets anchovy fillets; 118 milliliters fresh basil, shredded or torn; 237 milliliters seafood stock or chicken stock; 4 servings Crusty bread, to pass around the table; 118 milliliters dry sherry, white wine or dry vermouth (eyeball it); 59 milliliters extra virgin olive oil (EVOO); 6 cloves garlic, finely chopped; 1 Grated peel of lemon; 1 teaspoon crushed red pepper flakes (1/3 palmful); 4 servings Salt and freshly ground black pepper; 454 grams sea scallops, trimmed and patted dry; 454 grams shrimp, deveined and tails removed; 473 milliliters tomato sauce; 454 grams turbot, cut into chunks

Seafood Stoup Fra Diavolo is a dairy free and pescatarian main course. This recipe serves 4. One portion of this dish contains about 46g of protein, 20g of fat, and a total of 436 calories. A mixture of turbot, basil, peel of lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert.