| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | lg | Cloves garlic — minced |
| 3 | c | 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 | c | Dry white wine |
| 1 | Bay leaf | |
| 1/4 | ts | Dried thyme |
| 2 | pn | Saffron threads — |
| (optional) | ||
| 1/2 | Onion — chopped(1/2 cup) | |
| 1/2 | Green bell pepper — | |
| Chopped(1/2 cup) | ||
| 1 | Zucchini — 1-inch pieces | |
| (1cup) | ||
| 1 | lb | Firm, white-fleshed fish — |
| Sliced in large pcs. | ||
| 1/4 | lb | Scallops |
| 1/4 | lb | Shrimp — peeled and |
| Deveined | ||
| 1/3 | c | Chopped fresh parsley |
| Clam juice |
INSTRUCTIONS
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 <garhow@a4450gh.Esr.Date: Tue, 3 Jan 95 12:43:52 Est File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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