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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This hearty stew is made with an assortment of fish and shellfish, onions, tomatoes, olive oil, garlic, saffron, and herbs. Turmeric may be substituted for saffron. Ingredients:
4 medium red potatoes (about 1 1/2 pounds) |
1 1/2 cups thinly sliced onion |
1/2 cup dry white wine |
1/4 cup chopped fresh parsley |
1 1/2 tablespoons tomato paste |
1 tablespoon olive oil |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon saffron threads |
1/4 teaspoon pepper |
1/8 teaspoon fennel seeds |
2 (8-ounce) bottles clam juice |
2 garlic cloves, minced |
2 lemon slices |
1 (14.5-ounce) can no-salt-added whole tomatoes, drained |
1 bay leaf |
3/4 pound medium peeled shrimp |
3/4 pound cod or other lean white fish fillets, cut into 1-inch pieces |
Directions:
1. Pierce potatoes with a fork. Arrange potatoes in a circle on a paper towel in bottom of microwave oven. Microwave at HIGH 10 minutes, rearranging potatoes after 5 minutes. Wrap potatoes in a towel, and let stand 5 minutes. Peel and cube potatoes; set aside.
2. Combine onion and next 14 ingredients (onion through bay leaf) in a 3-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 10 minutes, stirring after 5 minutes. Stir in potato, shrimp, and fish. Cover and microwave at HIGH 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
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