A delightful and hearty seafood stew with a rich tomato base, perfect for a cozy dinner.
Heat the olive oil in the pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the onion, garlic, and bell pepper to the pot and sauté until the onion is translucent.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the parsley, tomato sauce, diced tomatoes, wine, bay leaf, basil, oregano, and tarragon.
Mix well to combine all flavors evenly.
Cover the pot and let the mixture simmer for 20 minutes.
Keep the heat low to prevent the base from burning.
Add the clams to the pot, cover, and cook until they open.
Discard any clams that do not open after cooking.
Add the shrimp and cook until they turn pink.
Avoid overcooking the shrimp to keep them tender.
Serve the stew in bowls with crusty bread on the side.
Garnish with additional parsley for a fresh touch.
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