Recipe Categories
Seafood
Wine Seafood

Cullen's Seafood Vegetables White Wine

2 tbl Olive oil
2 lrg Cloves garlic -- minced
3 cup Fresh tomato pulp(see box)
    Or
    Canned tomatoes,drained -- plus
1 cup Reserved juice (add white Wine to - make 1 cup)
8 oz Bottle clam juice
1 cup Dry white wine
1 x Bay leaf
1/4 tsp Dried thyme
2 pch Saffron threads --
    (optional)
1/2 x Onion -- chopped, 1/2 cup
1/2 x Green bell pepper --
    Chopped(1/2 cup)
1 x Zucchini, cut into 1-inch
    Pieces -- (1cup)
1 lb Firm, white-fleshed fish,
    Sliced -- in lg. pieces
1/4 lb Scallops
1/4 lb Shrimp,peeled -- and
    Deveined
1/3 cup Chopped fresh parsley

 Method :
Heat 1 tablespoon olive oil in a deep, heavy saucepan over low heat. Add garlic and cook 1 minute or until fragrant (do not brown). Add tomato pulp and juice, clam juice, wine,bay leaf, thyme, and saffron(if using,) and bring to a boil. Lower heat and simmer for 10 min. Heat remaining tablespoon olive oil in a saucepan over medium-low heat. Cook onions and peppers until slightly soft. Add zucchini. Stir, cover and cook for about 4 minutes, or until zucchini is just tender-crisp. Remove cover. Add seafood to simmering tomato liquid, adjusting heat so it continues to simmer. Cook about 2 min., or until shrimp are pink and fish is opaque (do not overcook). Add vegetables and 1/4 cup parsley and simmer 2 minutes or so to meld flavors. Season with salt and freshly ground pepper to taste and garnish with remaining parsley. Serve over rice