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
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Steps
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.
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Use the oval, greenish brown fennel seed in both sweet and savory fare. Their licoricelike flavor gives tomato-based dishes, such as this one, a sweet, slightly spicy flavor boost.
This stew is so hearty, serve it with a loaf of warm sourdough bread and dinner is done.
You probably won’t have leftovers, but if you do, ladle warm stew over thick, toasted slices of sourdough bread for a hot, hearty meal.
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Nutrition Facts
Serving Size:1 Serving
Calories
180
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
50 mg
Sodium
230 mg
Potassium
540 mg
Total Carbohydrate
22 g
Dietary Fiber
1 g
Protein
20 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
26%
26%
Exchanges:
1 Starch; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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