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By: G G.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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4 each medium red potatoes (about 1-1/2 lbs) 0.5 cups thinly sliced onion 1 cup chopped celery 0.5 cup dry white wine 0.25 cup chopped fresh parsley 0.5 tablespoon tomato paste 1 tablespoon olive oil 0.5 teaspoon dried thyme 0.25 teaspoon salt 0.25 teaspoon saffron threads 0.25 teaspoon pepper 0.125 teaspoon fennel seeds 2 each (8-ounce) bottles clam juice 2 each garlic cloves, minced 2 each lemon slices 1 each (14.5-ounce) can no-salt-added whole tomatoes, drained 1 each bay leaf 0.5 each lb medium peeled shrimp 0.75 each lb cod or other lean white fish fillets, cut into 1-inch pieces |
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| Directions: | ||
| Pierce potatoes with a fork. Arrange potatoes in a circle on a paper towel in microwave oven. Microwave at HIGH 5 minutes; rearrange potatoes and continue cooking for another 5 minutes. Wrap potatoes in a towel, and let stand 5 minutes. Peel and cube potatoes; set aside. Combine onion and next 15 ingredients (onion through bay leaf) in a 3-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 5 minutes; stir and continue cooking for another 5 minutes. Stir in potato, shrimp, and fish. Cover and microwave at high 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. | ||
| Notes: | ||
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