Oxmoor House
8 (2-cup) servings.


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3/4 pound unpeeled medium-size fresh shrimp
1 dozen littleneck clams
1 tablespoon cornmeal
Olive oil-flavored vegetable cooking spray
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped green pepper
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
2 cloves garlic, minced
1/2 cup dry red wine
2 tablespoons dried parsley flakes
2 tablespoons low-sodium Worcestershire sauce
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces


Peel and devein shrimp; set aside.

Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.

Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot; add onion and next 6 ingredients. Saute 5 minutes or until onion is tender. Add wine and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish; cook, covered, 5 minutes. Add shrimp and clams; cook, covered, 3 additional minutes or until shrimp turn pink. (Discard any clams that do not open.)

Created date

August 2009

Nutritional Information

Calories 266
Caloriesfromfat 16 %
Fat 4.6 g
Satfat 0.7 g
Monofat 2 g
Polyfat 1 g
Protein 32.6 g
Carbohydrate 23.9 g
Fiber 0.0 g
Cholesterol 161 mg
Iron 0.0 mg
Sodium 368 mg
Calcium 0.0 mg