Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color.
Makes 2 servings, 1 3/4 cups each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
2 teaspoons extra-virgin olive oil 1 medium onion, chopped 1 clove garlic, minced 1/2 teaspoon dried thyme 1/2 teaspoon fennel seed 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Pinch of crumbled saffron threads 1 cup no-salt-added diced tomatoes, with juice 1/4 cup vegetable broth 4 ounces green beans, cut into 1-inch pieces 4 ounces bay scallops, tough muscle removed 4 ounces small shrimp (41-50 per pound), peeled and deveined
1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds. 2. Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes. 3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.
NUTRITION INFORMATION: Per serving: 219 calories; 6 g fat (1 g sat, 4 g mono); 103 mg cholesterol; 19 g carbohydrate; 22 g protein; 5 g fiber; 585 mg sodium; 480 mg potassium.
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