Fresh Seafood Stew

 

3

pounds uncooked clams in shells

6

cups water

1/3

cup white vinegar

1

large onion, chopped (1 cup)

1

cup Progresso® chicken broth (from 32-ounce carton)

1/2

cup dry white wine or Progresso® chicken broth

1

tablespoon tomato paste

2

tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves

1

teaspoon fennel seed

1/8

teaspoon saffron threads, if desired

1/8

teaspoon ground red pepper (cayenne)

2

large tomatoes, chopped (2 cups)

1

pound red snapper or whitefish fillets, cut into 2-inch pieces

3

cups cooked white rice

2

tablespoons chopped fresh parsley

2

teaspoons grated lemon peel

• 1 Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and vinegar; let stand 30 minutes; drain. Scrub clams in cold water.
• 2 Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender.
• 3 Stir in clams and fish. Cover and cook 5 minutes. Stir in rice. Cover and cook about 3 minutes, removing clams as they open, until all clams have opened. Discard any unopened clams. Return clams to stew. Mix parsley and lemon peel; sprinkle over stew.