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Seafood Stew With Rosmarina- Part 1

italian, seafood, soups & stews

1/2 Cup chopped green onions (with
1 Clove garlic; finely chopped
1 Teaspoon vegetable oil
1 Cup coarsely chopped tomato
-- (about 1 large)
1/2 Cup thinly sliced carrot
-- (about 1 medium)
1/3 Cup uncooked rosmarina (orzo) pasta
1 Can chicken broth; (14-1/2 ounces)
1 Bottle clam juice; (8 ounces)
1/2 Cup dry white wine
1 Tablespoon chopped fresh or
1 Teaspoon dried thyme
2 Teaspoons chopped fresh or
1/2 Teaspoon dried dill weed
1/4 Teaspoon salt
6 Drops red pepper sauce
1/2 Pound red snapper fillets; skinned
and cut into 1/2-inch pieces

Cook onions and garlic in oil in nonstick Dutch oven over medium heat about 5 minutes, stirring occasionally. Stir in tomato, carrot, pasta, broth, clam juice, wine, thyme, dill weed, salt and pepper sauce. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until pasta is almost tender. Stir in red snapper, mussels, shrimp and mushrooms. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes, stirring occasionally, until fish flakes easily with fork and mussels open. Sprinkle with parsley. Serve with lemon wedges.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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