| previous | next |
Title: Seafood Stew W/veggies
Categories: Vegetable Wine
Yield: 1 Servings
| 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 |
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
| previous | next |