Spanish Seafood Stew

By JenHall

Very good - one of our favorites! This makes 4 - 3 block zone meals (3 protein, 2 carbs, 3 fat)

Ingredients

• 4 teaspoons olive oil
• 3 tablespoons jarred, rinsed garlic
• 3/4 cup roasted peppers, drained and chopped (1 small jar)
• 1 1/2 teaspoons dry thyme leaves
• 1 1/2 teaspoons sweet paprika
• 3/4 teaspoon saffron (we leave out, this is very expensive)
• kosher salt and black pepper to taste
• 1 1/2 cups clam juice or fat-free chicken stock
• 3/4 cup dry white wine (3 carbs)
• 1 bay leaf
• 1 1/2 cup canned italian-style diced tomatoes (1 can)
• 2 1/2 cups french cut green beans ( 2 1/2 carbs)
• 1 1/2 - 9 oz. packages frozen artichoke hearts, thawed
• 3/4 cup canned chickpeas, drained and rinsed (3 carb)
• 12 oz. fresh haddock (we use tilapia)
• 6 oz. raw uncooked shrimp, peeled and deveined

Preparation

Step 1

In a large saute pan over medium heat, add the olive oil and saute the garlic and peppers about 1 minute. Add the thyme, paprika, and saffron. Sprinkle with kosher salt and a little black pepper. Cook on medium high for about 2 minutes, stirring constantly to prevent garlic from burning. Add the stock or clam juice, white wine, bay leaf, and bring to a boil for one minute. Add the tomatoes, string beans, artichoke hearts, and chickpeas. Cook for another minute on high. Lower the heat to medium heat and add the haddock and shrimp, pushing it carefully under the ingredients in the pan. Cover the pan and let cook about two minutes. Uncover, and carefully flip the haddock and shrimp over and cook uncovered for about 5 minutes or until the haddock is flaky and fully cooked, and the shrimp is pink. Season with salt and pepper.