Seafood stew w/veggies

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 larges Cloves garlic -- minced
3 cups Fresh tomato pulp(see box)
Or
Canned tomatoes,drained --
;plus
1 cup Reserved juice (add white
Wine to -- make 1 cup)
8 ounces Bottle clam juice
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, cut into 1-inch
Pieces -- (1cup)
1 pounds Firm, white-fleshed fish,
Sliced -- in lg. pieces
¼ pounds Scallops
¼ pounds Shrimp,peeled -- and
Deveined
⅓ cup Chopped fresh parsley

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.

Recipe By : I M SOLid

From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File

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