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AUGUST 2008 - Shellfish
with Chipotle and Tequila
If you
don’t want to mess with the clams you can replace it with your favorite white
fish. Just add the fish at the same time
as the shrimp and scallops. If you like
mussels the Seafood Company next to Bubba’s
by the Lessner bridge has a package of
about 24 pre-cooked mussels in the frozen section for $5.00… just add them with the shrimp and
scallops also. You can make it with just
shrimp if you want… either way it is awesome with a loaf of thick crusted bread
for the broth!!
Ingredients
1 teaspoon olive oil
Cooking spray
1 1/2 cups chopped yellow onion (about 1 large)
1/2 cup chopped red bell pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 garlic cloves, minced
1 3/4 cups water
1/4 cup tequila
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon ground cumin
2 teaspoons tomato paste
1 1/2 teaspoons chopped seeded chipotle chile, canned in adobo sauce
( I used the plain ones in the Mexican isle…if you use Rotel tomatoes you can
eliminate these)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground turmeric
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
24 littleneck clams ( or mussels or 1 lb white fish cut in 1 in chunks)
1/2 pound sea scallops
1/2 pound peeled and deveined medium shrimp
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
Preparation
1. Heat olive oil in a Dutch oven coated with
cooking spray over medium-high heat. Add yellow onion, bell pepper, black
pepper, and salt to pan; sauté 5 minutes or until tender. Add garlic; sauté 2
minutes. Add 1 3/4 cups water and next 10 ingredients (through chicken broth)
to pan. Reduce heat to low, and simmer 12 minutes, stirring occasionally.
2. Arrange clams in a
steamer. Cover and steam over boiling water 8 minutes or until shells open.
Discard any unopened shells; set aside.
3. Add scallops and shrimp to tomato mixture;
cook 7 minutes or just until done. Ladle 2 cups soup into each of 4 large
shallow bowls; top each serving with 6 clams, 1 tablespoon cilantro, and 1
tablespoon green onions.
Yield
4 servings
Nutritional Information
CALORIES 288(13% from fat); FAT 4g (sat
0.5g,mono 1.1g,poly 1g); IRON 18.6mg; CHOLESTEROL 143mg; CALCIUM 142mg;
CARBOHYDRATE 17.2g; SODIUM 661mg; PROTEIN 38.1g; FIBER 3.5g
Gordon Katz, Ellicott City, Maryland , Cooking
Light, JULY 2008