A delightful and hearty seafood and chicken stew, perfect for a comforting meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly heated before adding the oil to prevent sticking.
Add the chopped onions and celery to the skillet and sauté until softened.
Stir occasionally to avoid burning and ensure even cooking.
Add the minced garlic, oregano, and crushed peppercorns, cooking for an additional minute.
Adding spices at this stage helps release their flavors.
Stir in the tomato paste and flour, cooking for another minute.
This step creates a roux, which thickens the stew.
Pour in the vegetable broth, diced tomatoes, and tomato juice, bringing to a boil.
Stir well to combine all ingredients evenly.
Transfer the mixture to a crock pot and add the chicken, stirring to combine.
Ensure the chicken is fully submerged in the liquid for even cooking.
Cover and cook on high for 3 hours or low for 6 hours.
Cooking on low heat allows flavors to meld together beautifully.
Add the shrimp, clams, bell peppers, and parsley to the crock pot, stirring to combine.
Add seafood towards the end to prevent overcooking.
Cover and cook on high for an additional 30 minutes.
Check the seafood for doneness before serving.
In a skillet, melt the butter over medium heat and cook the scallops until opaque.
Avoid overcrowding the skillet to ensure even cooking.
Add the cooked scallops to the crock pot and stir gently.
Gently fold in the scallops to avoid breaking them.
Serve the stew in bowls and enjoy.
Garnish with additional parsley or a squeeze of lemon for added freshness.
