Portuguese Fisherman’s Stew
2 red potatoes, cut into eighths
1 medium carrot, peeled and chopped
1/2 onion, chopped
2 ounces linguica, chorizo OR reduced-fat kielbasa, sliced
2 garlic cloves, minced
1/2 pound tomatoes, chopped
1 (8-ounce) bottle clam juice
1/2 cup dry white wine
1/2 teaspoon saffron threads, crushed
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
8 littleneck clams, scrubbed
8 mussels, scrubbed and debearded
1/4 pound medium shrimp, peeled and deveined
1/4 pound cod fillet
1/4 pound sea scallops
1 tablespoon chopped fresh cilantro
Spray an 8-quart saucepan with nonstick cooking spray and set over medium heat. Add potatoes, carrots, onion, linguica and garlic; saute until onion begins to soften, about 6 minutes. Stir in tomatoes, clam juice, wine, saffron, oregano and cayenne; bring to a boil. Cover, reduce heat and simmer 15 minutes. Add clams and simmer, covered, 3 minutes.
Stir in mussels, cover and simmer 3 minutes more. Discard any clams or mussels that don’t open. Add shrimp, cod and scallops; cook until shrimp are pink and no longer opaque, about 5 minutes. Stir in cilantro and serve.
Makes 4 servings, 6 points (Weight Watchers) per serving; 227 calories per serving.
From “Weight Watchers: Simply the Best All American.”
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