Recipes

This Italian-American classic features two types of fish plus shrimp. You can use 2 pounds of one type of fish, if you like.

PREP: 35 MINUTES

 

Ingredients:

1 pound fresh or frozen firm white fish (such as orange roughy or cod), cut into 1-inch pieces
1 pound fresh or frozen monkfish, cut into 1-inch pieces
8 ounces fresh or frozen medium shrimp in shells
2 dried pasilla chile peppers*
3⁄4 teaspoon chili powder
4 teaspoons olive oil
1 large onion, chopped
1 cup loose-pack frozen whole kernel corn
6 cloves garlic, minced
1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
1 14-1⁄2-ounce can diced tomatoes, undrained
1 8-ounce bottle clam juice
1 cup dry white wine or reduced-sodium chicken broth
2 tablespoons canned diced green chile pepper
1⁄3 cup snipped fresh cilantro (optional)

 

Instructions:

Thaw fish and shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse fish and shrimp; pat dry with paper towels. Set aside.

Place pasilla chile peppers in a small bowl. Add enough boiling water to cover. Let stand for 20 minutes. Remove chile peppers with a slotted spoon, reserving 1⁄4 cup of the soaking liquid. Remove and discard seeds and stems from chile peppers.* In a blender combine chile peppers and reserved soaking liquid; cover and blend until smooth. Set aside.

Meanwhile, in a large shallow bowl combine fish and shrimp. In a small bowl combine 1⁄2 teaspoon salt and the chili powder; sprinkle over fish.

In a 4-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium-high heat. Add half of the fish and half of the shrimp; cook about 4 minutes or just until fish flakes easily when tested with a fork and shrimp are opaque, gently turning mixture with a spatula occasionally. Using a slotted spatula, transfer cooked fish and shrimp to a clean bowl. Repeat with remaining seafood. (Add additional oil during cooking, if necessary.) Chill bowl of seafood until needed (up to 2 hours).

In the Dutch oven heat remaining 2 teaspoons oil. Add onion, corn, and garlic; cook for 3 minutes, stirring occasionally. Stir in pureed chile mixture, beans, undrained tomatoes, clam juice, wine, 1 cup water, green chile pepper, and 1⁄2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Uncover; add seafood. Simmer, uncovered, for 5 minutes more. If desired, sprinkle with cilantro. Makes 6 (1-3⁄4 cup) servings.

*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves and wash hands and nails well with soap and warm water.

 

Hints:

Per serving: 302 cal., 6 g fat, 91 mg chol., 777 mg sodium, 23 g carbo., 5 g fiber, 36 g pro.
Exchanges per serving: 11⁄2 vegetable, 1 starch, 4 very lean meat, 1 fat
Carb Choices: 11⁄2
 

 

View All Recipes