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| Mediterranean Seafood Stew W/Veggies Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
2 tablespoon olive oil
2 large cloves garlic -- minced
3 cup fresh tomato pulp
1 (or canned tomatoes
1 drained)
1 plus 1 cup reserved juice
1 (add white wine if needed to
1 make 1 cup)
1 8-oz bottle
1 cup dry white wine
1 bay leaf
1/4 teaspoon dried thyme
2 pinch saffron threads --
1 (optional)
1/2 onion -- chopped(1/2 cup)
1/2 green bell pepper --
1 chopped(1/2 cup)
1 zucchini -- 1-inch pieces
1 (1cup)
1 lb firm, white-fleshed fish --
1 sliced in large pcs.
1/4 lb scallops
1/4 lb shrimp -- peeled and
1 deveined
1/3 cup chopped fresh parsley
1 clam juice
Cooking Directions:
Heat 1 tablespoon olive oil in a deep,heavy saucepan over low heat.Add garlic and cook 1 minute or until fragrant(do not brown).Add tomato pulp and juice, clam juice, wine, bay leaf, thyme, and saffron (if using), and bring to a boil. Lower heat and simmer for 10 min. Heat remaining tablespoon olive oil in a saucepan over medium-low heat. Cook onions and peppers until slightly soft. Add zucchini. Stir, cover and cook for about 4 minutes, or until zucchini is just tender-crisp. Remove cover. Add seafood to simmering tomato liquid,adjusting heat so it continues to simmer.Cook about 2 min.,or until shrimp are pink and fish is opaque (do not overcook). Add vegetables and 1/4 cup parsley and simmer 2 minutes or so to meld flavors.Season with salt and freshly ground pepper to taste and garnish with remaining parsley. Posted by I M SOLid Makes 4 servings...360 calories per serving...10 grams of fat per servin
Recipe By : Glamor Magazine
From: Garry Howard
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
seafood
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