Mediterranean seafood stew w/veggies

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 larges Cloves garlic -- minced
3 cups Fresh tomato pulp
(or canned tomatoes
Drained)
Plus 1 cup reserved juice
(add white wine if needed to
Make 1 cup)
1 8-oz bottle
1 cup Dry white wine
1 Bay leaf
¼ teaspoon Dried thyme
2 pinches Saffron threads --
(optional)
½ Onion -- chopped(1/2 cup)
½ Green bell pepper --
Chopped(1/2 cup)
1 Zucchini -- 1-inch pieces
(1cup)
1 pounds Firm, white-fleshed fish --
Sliced in large pcs.
¼ pounds Scallops
¼ pounds Shrimp -- peeled and
Deveined
⅓ cup Chopped fresh parsley
Clam juice

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 ¼ 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..⅒ grams of fat per servin Recipe By : Glamor Magazine From: Garry Howard <garhow@...: Tue, 3 Jan 95 12:43:52 Est File

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