| 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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