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)

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.

Nutritional Information

Calories:

217 (20% from fat)

Fat:

4.8g (sat 0.7g,mono 2g,poly 1g)

Protein:

31.3g

Carbohydrate:

11g

Fiber:

0.8g

Cholesterol:

155mg

Iron:

18.7mg

Sodium:

355mg

Calcium:

143mg