| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
|
Vegetables, Wine |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lg |
Cloves garlic — minced |
| 3 |
c |
Fresh tomato pulp(see box) |
|
|
Or |
|
|
Canned tomatoes,drained — |
|
|
;plus |
| 1 |
c |
Reserved juice (add white |
|
|
Wine to — make 1 cup) |
| 8 |
oz |
Bottle clam juice |
| 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, cut into 1-inch |
|
|
Pieces — (1cup) |
| 1 |
lb |
Firm, white-fleshed fish, |
|
|
Sliced — in lg. pieces |
| 1/4 |
lb |
Scallops |
| 1/4 |
lb |
Shrimp,peeled — and |
|
|
Deveined |
| 1/3 |
c |
Chopped fresh parsley |
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.
Recipe By : I M SOLid
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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