Wednesday, June 28, 2006

20-Minute Seafood Stew
Dear Jerry,

M-m-m-m! The aroma of dinner tonight is intoxicating.


20-Minute Seafood Stew
from Campbell's Kitchen

Prep/Cook Time: 20 min.



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Ingredients:
2 cups PregoŽ Traditional Pasta Sauce
1 bottle (8 oz.) clam juice
1/4 cup Burgundy OR other dry red wine (optional)
1 lb. fish and/or shellfish*
8 small clams in shells, well scrubbed
Chopped fresh parsley


Directions:
MIX pasta sauce, clam juice and wine in large saucepan. Heat to a boil. Cook over low heat 5 min.
ADD fish and clams. Cover and cook 5 min. or until fish and clams are done. Garnish with parsley. Serves 4.

TIP: *Use any one or a combination of the following: Firm white fish fillets (cut into 2" pieces), boneless fish steaks (cut into 1" cubes), medium shrimp (shelled and deveined) or scallops.
Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.


kitchen clip

Be sure to serve a loaf of rustic Italian bread for mopping up every bit of this stew. Top vanilla ice cream with fresh berries for dessert.


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food for thought

"The bigger the better" is, though a common, not a universal rule; it does not, for instance, apply to fish. -George Saintsbury


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