Ingredients:
2 tbsp olive oil
2 shallots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
2 anchovies in oil, rinsed and chopped
pinch of crushed hot red pepper
salt and freshly ground black pepper
one 14.5oz (411g) can chopped tomatoes
1 cup dry white wine
1 cup bottled clam juice
8oz (230g) large shrimp, peeled and deveined
8oz (230g) sea scallops
3 tbsp fresh lemon juice
1 tsp capers, drained and rinsed

Method
1 Heat the oil over medium heat. Add the shallots, celery, garlic, anchovies, and hot pepper. Cook, stirring often, until softened. Stir in the tomatoes, wine, and clam juice, bring to a boil, then simmer for 20 minutes.

2 Add the shrimp, scallops, lemon juice, and capers. Cook about 5 minutes, or until the seafood is opaque. Season with salt and pepper. good wIth Toasted ciabatta.

Shellfish and tomato stew recipe