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Provençale Shellfish Stew

Cooking Light
Provençale Shellfish Stew
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Worthy of a Special Occasion

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
Cooking Light, NOVEMBER 2000

Member Ratings and Reviews

5 stars
rmori4
The receipe instructions leave out the orange rind, orange juice, and dried basil so we missed adding when cooking. The saffon is very expensive but, the dish was great and even better with a little Old Bay seasoning to taste. Great with French bread.10/14/03