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Title: Mediterranean Seafood Stew W/Veggies
Yield: 4 Servings

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

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Reviews

My husband and I enjoyed this dish very much.

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