Seafood Bouillabaisse

By mahto

Ingredients

• SERVINGS: 6
• 2 Tbsp olive oil
• 1 1/2 c chopped onions
• 1 Tbsp minced garlic
• 1 can (28 ounces) plum tomatoes with basil (with juice)
• 2 1/2 c water
• 1 c reduced-sodium vegetable juice
• 1/4 c no-salt-added tomato paste
• 1 tsp dried oregano
• 8 oz dungeness or blue crabmeat
• 9 oz med shrimp, peeled and deveined
• 8 oz chopped clams (with juice)
• 1 Tbsp chopped parsley

Preparation

Step 1

1. HEAT the oil over medium heat in a Dutch oven. Add the onions and garlic. Cook, stirring frequently, until the onions soften, about 5 minutes. Add the tomatoes (with juice), breaking up the tomatoes with the back of a spoon.
2. ADD the water, vegetable juice, tomato paste, and oregano. Stir to mix. Bring to a boil, then reduce the heat to low. Cover and cook for 30 minutes.
3. MEANWHILE, pick over the crabmeat, and discard any bits of shell. Place the crabmeat in a fine strainer. Rinse with cold water and drain.
4. ADD the crabmeat, shrimp, and clams to the pot. Increase the heat to medium-high. As soon as the stew returns to a boil, remove it from the heat. Set aside, covered, until the shrimp are opaque in the center, about 5 minutes. Test by cutting a shrimp in half.
5. SPRINKLE with the parsley.

NUTRITION (per serving) 219 cal