Name: Tomato-steamed Seafood Stew over Green Linguine
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: 1 bottle (8 ounces) clam juice or ¾ cup water; ¾ pound medium shrimp, peeled and deveined; Freshly ground black pepper; ¾ pound thick fish fillets, such as cod, scrod, or haddock, cut in 1-inch chunks; Pinch of crushed red pepper; 1 dozen littleneck or other small clams or ½ pound sea scallops, cut into 2 or 3 pieces each if very large, or a combination of scallops and clams; Pinch of dried oregano; 1 small red (bell) pepper, trimmed and chopped; 1 medium red onion, coarsely chopped; 2 or 3 garlic cloves, thinly sliced; Small basil or parsley sprigs, for garnish; 1 tablespoon olive oil; Salt; 1 pound spinach linguine; 2 tablespoons chopped basil; 1 small green bell pepper, trimmed and chopped; 1 can (about 1 pound) tomatoes in puree; ⅔ cup dry white wine; 1 tablespoon water; 2 tablespoons chopped parsley; Fresh lemon juice; 1 strip orange zest; 1 bay leaf

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

This zesty seafood stew is lavish but low in calories. It works equally well as the centerpiece of a dinner party or a meal for family or friends. You can prepare the tomato base mixture in advance. Then at serving time, all you have to do is reheat the sauce and drop in the seafood while the pasta cooks. In keeping with Italian tradition, cheese is not served with seafood sauces.