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Photo: Howard L. Puckett; Styling: Cindy Manning Barr
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.
5 servings (serving size: about 1 1/2 cups)


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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


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.

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.

Created date

April 2002

Nutritional Information

Calories 257
Caloriesfromfat 15 %
Fat 4.4 g
Satfat 0.7 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 26.9 g
Carbohydrate 27.6 g
Fiber 2.8 g
Cholesterol 111 mg
Iron 3.4 mg
Sodium 450 mg
Calcium 99 mg