For the best winter warmth there is always soup. Well, I eat soup all year round because its easy to make, delicioso, and I just like to eat!
Recipe adapted from Easy Soups and Stews Cookbook
1 cup chopped onion
1 cup chopped celery
3/4 cup chopped green sweet pepper
3/4 cup chopped red sweet pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/8 teaspoon crushed red pepper
1 28-ounce can tomatoes, cut up
1 8-ounce bottle clam juice
1/3 cup dry red wine
1/2 pound fresh scallops, rinsed
1/2 pound fresh peeled and deveined shrimp
2 tablespoons lemon juice
1. In a dutch oven , cook onion, celery, and sweet peppers in olive oil over high heat until tender. Stir in garlic, basil, oregano, marjoram, and crushed red pepper. Reduce heat, cover, and cook for 2 minutes. Add undrained tomatoes, clam juice, and wine. Simmer, covered, for 15 minutes.
2. Add scallops and shrimp to Dutch oven; cover and cook about 3 minutes or until the scallops and shrimp are opaque. Stir in the lemon juice.
Although the flavors were more pronounced the next day, I recommend that you eat all the soup (or share if you must) on the first day. Seafood does not reheat well.