s SPEEDY CHIOPPINO *** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
4-26-09
good
***
Serve a seafood stew loaded with shrimp, mussels, and fish. Pair with
a bright lemon-dressed salad to accent the fresh flavor of the
seafood.


1 tablespoon olive oil
1 1/2 cups (1-inch) cubed red potatoes (about 8 ounces)
1 cup prechopped onion
1/2 cup finely chopped fennel bulb
1 tablespoon bottled minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon saffron threads, crushed
1 cup dry white wine
1 (14.5-ounce) can petite-cut diced tomatoes, undrained
1 (8-ounce) bottle clam juice
1 1/2 pounds mussels (about 40), scrubbed and debearded
1/2 pound peeled and deveined large shrimp
1 (8-ounce) cod fillet
2 tablespoons chopped fresh basil

1. Heat oil in a Dutch oven over medium-high heat. Add potatoes and
next 5 ingredients (through saffron); sautT 5 minutes or until
vegetables start to soften. Stir in wine, tomatoes, and clam juice;
bring to a boil. Cover and cook 15 minutes.

2. Add mussels, shrimp, and cod to pan; cover and cook 6 minutes or
until cod is done and mussel shells open. Discard any unopened shells.
Stir gently to break cod into chunks. Sprinkle with basil.

Lemon-dressed salad: Combine 1 1/2 tablespoons fresh lemon juice, 1
tablespoon extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2
teaspoon sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1
minced garlic clove, stirring with a whisk. Combine 6 cups gourmet
salad greens, 1 cup halved cherry tomatoes, and 1/2 cup slivered red
onion. Drizzle dressing over salad; toss gently to coat.


Yield: 4 servings (serving size: about 1 3/4 cups stew and 10
mussels)

CALORIES 311 ; FAT 7.2g (sat 1.2g,mono 3.2g,poly 1.5g); CHOLESTEROL
140mg; CALCIUM 122mg; CARBOHYDRATE 24.4g; SODIUM 674mg; PROTEIN 36.5g;
FIBER 3.8g; IRON 7mg

Cooking Light, MARCH 2009




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