Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
2 larges | Cloves garlic -- minced |
3 cups | Fresh tomato pulp(see box) |
\N \N | Or |
\N \N | Canned tomatoes,drained -- |
\N \N | ;plus |
1 cup | Reserved juice (add white |
\N \N | Wine to -- make 1 cup) |
8 ounces | Bottle clam juice |
1 cup | Dry white wine |
1 \N | Bay leaf |
¼ teaspoon | Dried thyme |
2 pinches | Saffron threads -- |
\N \N | (optional) |
½ \N | Onion -- chopped, 1/2 cup |
½ \N | Green bell pepper -- |
\N \N | Chopped(1/2 cup) |
1 \N | Zucchini, cut into 1-inch |
\N \N | Pieces -- (1cup) |
1 pounds | Firm, white-fleshed fish, |
\N \N | Sliced -- in lg. pieces |
¼ pounds | Scallops |
¼ pounds | Shrimp,peeled -- and |
\N \N | Deveined |
⅓ cup | 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 ¼ 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@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File