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| Symphonic Seafood Ciao-der |
| Serves:6 |
| "There is something special about combination of fresh fish flavors coming together in a stew or soup. Creating good seafood chowder is like orchestrating a record. You start off with some rhythmic ingredients and work your way up to the string section. The more time spent nurturing and producing this next dish, the better it will sound. It's the kind of dish you create while having a kitchen party. Make some rhythm snax and trax, invite some friends and family over, and let it all hang out." |
Ingredients:
1/4 cup COLAVITA Extra Virgin Olive Oil
3 cloves garlic, minced
1 white onion, chopped
3 medium tomatoes, peeled and chopped
1 (15 oz.) can cannellini beans, drained
2 cups water (or 1 cup water and 1 cup clam juice)
1 teaspoon dried mint leaves or 1 tablespoon chopped fresh mint
2 bay leaves
1/2 teaspoon crushed Juniper berries
1 pound black mussels, cleaned
1 pound large shrimp, shelled and deveined
2 whole cooked lobsters or Dungeness crabs, cleaned, meat removed from shells and cut into bite sized pieces
1/2 pound white fish (halibut, hake, flounder)
COLAVITA pasta, to serve (optional)
Mint leaves to garnish
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Preparation:
In a stockpot or Dutch oven, heat oil over medium heat. Add garlic and onion. Cook 2 minutes, then add tomatoes, beans, water, mint, bay leaves and juniper berries. Cover and simmer 12 to 15 minutes. Reduce heat to low. Add mussels; cover and cook about 7 minutes or until mussels have opened. Remove mussels to cool. Add shrimp, meat from lobster or crab and fish to pot; cover and cook over low heat 4 minutes. Remove mussel meat from the shells; return meat to the pot. Simmer 5 minutes or until heated through. Discard bay leaves. Pour over pasta, or eat as a soup. Garnish with mint leaves.
Per Serving: 388 Calories (32.6% from fat); 14g Fat (2g Sat, 8g Mono, 2g Poly); 45g Protein; 19g Carbohydrate; 4g Dietary Fiber; 196mg Cholesterol; 651mg Sodium. Food Exchanges: 1/2 Grain (Starch); 6 Lean Meat; 1 Vegetable; 2 Fat.
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