Provençale Shellfish Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Place onion, celery, and garlic cloves in a food processor, and pulse to chop.
2. 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.
3. 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.
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