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Mexican Shellfish Chowder

Posted By 3FC On October 15, 2006 @ 11:02 pm In Soups and Stews | No Comments

recipe ingredients
2 cans (49 1/2 oz. and 14 1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup dry white wine
1 can (14 1/2 oz.) crushed tomatoes
1/3 cup medium-hot tomato salsa
1 dried bay leaf
2 cloves garlic, minced
1/8 teaspoon ground saffron
24 clams (about 2 1/2 in. wide), suitable for steaming, scrubbed
1/2 pound sea (large) scallops
3/4 pound (30 to 35 per lb.) shelled, deveined cooked shrimp
3 tablespoons chopped fresh cilantro

recipe directions
In a 5- to 6-quart pan, combine broth, wine, tomatoes and their liquid, salsa, bay leaf, garlic, and saffron. Bring to a boil over medium-high heat. Boil, uncovered, for 5 minutes. Add clams; cover and simmer for 5 minutes. Meanwhile, rinse scallops and cut crosswise into 1/2-inch thick slices. Add scallops and shrimp to pan. Cover and simmer until clams pop open and scallops are opaque but still moist-looking in center (cut to test), 3 to 4 minutes longer. Discard bay leaf. Ladle soup into a tureen or bowls and sprinkle with cilantro.

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