This variation of a seafood stew is one of my favorites. It comes together in 30 minutes or less and serves an army. Be sure and whip up a batch of garlic bread to sop all the sauce. It's beyond.
3tablespoonsextra virgin olive oil
1cuphomemade marinara sauce or good quality marinarasuch as Rao's
Generous splash of clam juice or white wineor both
Kosher or sea salt and freshly ground black pepperto taste
1lb.shrimpshelled and deveined
More finely chopped herbsoregano, thyme and basil, as well as Italian parsley for garnish
In a large stockpot, heat 3 tablespoons olive oil and saute garlic over medium low heat for 2-3 minutes (be careful not to burn the garlic). Add onions and allow to saute for another 2-3 minutes. Add chopped tomato, herbs, marinara sauce, generous splash of clam juice or white wine and cook uncovered for 20-30 minutes.
Add mussels and clams and cover. Steam for approximately 5-7 minutes on medium-low heat. Add shrimp and squid, stir, trying to get the shrimp and squid down into the broth. Cover and steam until the clams and mussels open and shrimp and squid are cooked. This should be about 7-8 minutes. Do not eat the clams and mussels unless they open, which they will do when they are fully cooked. On occasion, some of them will not open, which means they are bad and throw those away.
Add more herbs including chopped parsley this time and serve immediately in big bowls with garlic "sponge" bread.