Orange-Saffron Shrimp-and-Snapper Stew

Randy Mayor; Mary Catherine Muir

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 27%
  • Fat: 5.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.8g
  • Carbohydrate: 7.5g
  • Fiber: 1.4g
  • Cholesterol: 117mg
  • Iron: 2.9mg
  • Sodium: 443mg
  • Calcium: 104mg

Ingredients

  • Cooking spray
  • 1 cup chopped green onions, divided
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon grated orange rind
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon saffron threads
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) bottle clam juice
  • 1/2 pound red snapper or other firm white fish fillet, cut into 1-inch pieces
  • 1/2 pound large shrimp, peeled
  • 1 tablespoon butter

Preparation

  1. Heat a large saucepan coated with cooking spray over medium-high heat. Add 3/4 cup onions; cook 2 minutes or until tender. Add sugar and next 6 ingredients (sugar through clam juice); bring to a boil. Cover, reduce heat, and simmer 15 minutes.
  2. Increase heat to medium; add fish and shrimp. Cook 5 minutes or until shrimp are done (do not stir). Remove from heat; stir in 1/4 cup onions and butter.
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