Mediterranian Seafood Stew with Veges

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

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.