Provençale Shellfish Stew
Ingredients
- 1 medium onion, peeled and quartered
- 1 celery stalk, quartered
- 2 garlic cloves, peeled ⓘ
- 1 tablespoon olive oil ⓘ
- 2 (8-ounce) bottles clam juice ⓘ
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1/2 teaspoon dried thyme ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 1/4 teaspoon saffron threads ⓘ
- 1 pound medium shrimp, peeled and deveined ⓘ
- 12 small mussels or clams, scrubbed and debearded
- 1/4 cup chopped fresh parsley ⓘ
- 2 teaspoons dried basil ⓘ
- 1 teaspoon grated orange rind ⓘ
- 1/4 cup orange juice ⓘ
Instructions
- Place onion, celery, and garlic cloves in a food processor, and pulse to chop.
- Heat the oil in a Dutch oven over medium-high heat; add chopped vegetables. Saute 5 minutes; stir in clam juice and tomatoes. Bring to a boil; add thyme, pepper, and saffron. Reduce heat to medium; cook 10 minutes.
- Add shrimp and mussels; cook 3 minutes or until shrimp are done and mussels open. Discard any unopened mussels. Remove from heat; stir in remaining ingredients.
Nutrition & Diet Analysis (per serving)
581
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).