Provençale Shellfish Stew

Buying peeled and deveined shrimp costs a little more, but it's a welcome convenience, especially when you're in a hurry to get dinner on the table.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 217
Caloriesfromfat 20 %
Fat 4.8 g
Satfat 0.7 g
Monofat 2 g
Polyfat 1 g
Protein 31.3 g
Carbohydrate 11 g
Fiber 0.8 g
Cholesterol 155 mg
Iron 18.7 mg
Sodium 355 mg
Calcium 143 mg

Ingredients

1 medium onion, peeled and quartered
1 celery stalk, quartered
2 garlic cloves, peeled
1 tablespoon olive oil
2 (8-ounce) bottles clam juice
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
1 pound medium shrimp, peeled and deveined
12 small mussels or clams, scrubbed and debearded
1/4 cup chopped fresh parsley
2 teaspoons dried basil
1 teaspoon grated orange rind
1/4 cup orange juice

Preparation

Place onion, celery, and garlic cloves in a food processor, and pulse to chop.

Heat the oil in a Dutch oven over medium-high heat; add chopped vegetables. Saute 5 minutes; stir in clam juice and tomatoes. Bring to a boil; add thyme, pepper, and saffron. Reduce heat to medium; cook 10 minutes.

Add shrimp and mussels; cook 3 minutes or until shrimp are done and mussels open. Discard any unopened mussels. Remove from heat; stir in remaining ingredients.

Note:

November 2000