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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 pound unpeeled medium-size fresh shrimp |
1 dozen littleneck clams |
1 tablespoon cornmeal |
olive oil-flavored vegetable cooking spray |
2 teaspoons olive oil |
1 cup chopped onion |
1 cup chopped green pepper |
1/2 teaspoon pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
2 cloves garlic, minced |
1/2 cup dry red wine |
2 tablespoons dried parsley flakes |
2 tablespoons low-sodium worcestershire sauce |
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
1 (8-ounce) can no-salt-added tomato sauce |
1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces |
Directions:
1. Peel and devein shrimp; set aside.
2. Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.
3. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot; add onion and next 6 ingredients. Saute 5 minutes or until onion is tender. Add wine and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish; cook, covered, 5 minutes. Add shrimp and clams; cook, covered, 3 additional minutes or until shrimp turn pink. (Discard any clams that do not open.)
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