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| Clam Stew |
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1 1/2 dozen Florida littleneck clams in-the-shell
1 1/2 pounds Florida shark, swordfish or other Florida fish
2 tablespoons olive oil
1 cup chopped Florida onion
1 teaspoon chopped Florida garlic
1 28 ounce can diced tomatoes
1 6 ounce can tomato paste
1/4 cup chopped fresh basil
1/4 cup chopped fresh arugala
2 teaspoons paprika
1/4 teaspoon black pepper
1 cup dry white wine
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Wash clams under cold running water and set aside. Cut fish into 1 inch pieces; set aside. Heat oil in large sauce pan over medium heat. Add onion and garlic; cook until tender. Add tomatoes, tomato paste, basil, arugala, paprika and pepper. Cover and bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Add wine, clams and fish. Cover and simmer on medium heat until clams open. Remove clam meat from shells and return to stew; discard the shells. Mix thoroughly and serve.
6 servings
Nutritional Information: Calories 270, Calories from Fat 80, Total Fat 9g, Saturated Fat 2g, Cholesterol 50 mg, Sodium 360 mg, Carbohydrate 14g, Protein 27g, Vitamin A 15% DV*, Vitamin C 10% DV*, Calcium 6% DV*, Iron 20% DV*.
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