French Shellfish Stew

Ingredients: (Conversion Chart)

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 red pepper, finely chopped
• 2 cloves garlic, minced
• Salt
• Freshly ground black pepper
• 1 teaspoon minced, fresh thyme
• 1 bay leaf
• ½ cup white wine
• 1 can diced tomatoes, drained
• 2 cups clam juice or chicken broth
• 12 cherrystone clams
• 12 shrimp, peeled and deveined
• 2 pounds mussels, scrubbed
• 2 tablespoons fresh parsley, coarsely chopped

Directions:

1. Heat olive oil in a soup pot over medium heat. Add onion, celery, red pepper and garlic, season with salt and pepper and cook until vegetables begin to soften, about 5 minutes.
2. Add thyme, bay leaf and wine and bring to a boil. Cook until wine has almost evaporated.
3. Add tomatoes and clam juice (or chicken broth) and cook for 5 minutes more.
4. Rinse clams and add to pot, cover and cook for 5 minutes.
5. Remove cover and add mussels. Cover again and cook for 1 minute. Remove cover, add shrimp and cook until the shrimp are just cooked, about 2 minutes more.
6. Adjust salt and pepper to taste, and serve.

Nutrition Info: