Mediterranian Seafood Stew with Veges

Name: Mediterranian Seafood Stew with Veges Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tb olive oil; 2 lg cloves garlic -- minced; 3 c fresh tomato pulp; 1 (or canned tomatoes; 1 drained); 1 plus 1 cup reserved juice; 1 (add white wine if needed to; 1 make 1 cup); 1 8-oz bottle; 1 c dry white wine; 1 bay leaf; 1/4 ts dried thyme; 2 pn saffron threads --; 1 (optional); 1/2 onion -- chopped(1/2 cup); 1/2 green bell pepper --; 1 chopped(1/2 cup); 1 zucchini -- 1-inch pieces; 1 (1cup); 1 lb firm white-fleshed fish --; 1 sliced in large pcs.; 1/4 lb scallops; 1/4 lb shrimp -- peeled and; 1 deveined; 1/3 c chopped fresh parsley; 1 clam juice

Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 tb olive oil2 lg cloves garlic -- minced3 c fresh tomato pulp1 (or canned tomatoes1 drained)1 plus 1 cup reserved juice1 (add white wine if needed to1 make 1 cup)1 8-oz bottle1 c dry white wine1 bay leaf1/4 ts dried thyme2 pn saffron threads --1 (optional)1/2 onion -- chopped(1/2 cup)1/2 green bell pepper --1 chopped(1/2 cup)1 zucchini -- 1-inch pieces1 (1cup)1 lb firm, white-fleshed fish --1 sliced in large pcs.1/4 lb scallops1/4 lb shrimp -- peeled and1 deveined1/3 c chopped fresh parsley1 clam juice

Directions

Heat 1 tbls. olive oil in deep heavy saucepan over low heat. Add garlic and cook 1 minute or until fragrant (do not brown) Add can of tomatos with juice, clam juice,wine,bay leaf,and thyme-bring to boil. Lower heat and simmer for 10 minutes. Heat remaining tablespoon olivce 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 opaquw ( do not over cook) Add veges and 1/4 cup of parsely and simmer 2 minutes or so to meld flabors. Season with salt and freshly ground pepper to taste. Garnish with remaining parsely. Makes 4 servings. 360 calories per serving...10 grams of fat per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user PAMANONYMOUS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 210.9
Total Fat: 7.9 g
Cholesterol: 68.7 mg
Sodium: 249.8 mg
Total Carbs: 14.0 g
Dietary Fiber: 2.5 g
Protein: 18.2 g

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