Orange-Saffron Shrimp-and-Snapper Stew

Yield: 4 servings (serving size: 1 cup)

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

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.

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.

Nutritional Information

Calories:

179 (27% from fat)

Fat:

5.4g (sat 2.3g,mono 1.3g,poly 1.2g)

Protein:

24.8g

Carbohydrate:

7.5g

Fiber:

1.4g

Cholesterol:

117mg

Iron:

2.9mg

Sodium:

443mg

Calcium:

104mg