Provencale Shellfish Stew
 

Provencale Shellfish Stew

1 celery stalk, quartered
2 garlic cloves, peeled
1 tablespoon olive oil
2 (8-ounce) bottles clam juice
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
1 pound medium shrimp, peeled and deveined
12 small mussels or clams, scrubbed and debearded
1/4 cup chopped fresh parsley
2 teaspoons dried basil
1 teaspoon grated orange rind
1/4 cup orange juice

Place onion, celery, and garlic cloves in a food processor, and pulse
to chop. Heat the oil in a Dutch oven over medium-high heat; add chopped
vegetables. Saute 5 minutes; stir in clam juice and tomatoes. Bring to a
boil; add thyme, pepper, and saffron. Reduce heat to medium; cook 10
minutes.
Add shrimp and mussels; cook 3 minutes or until shrimp are done and
mussels open. Discard any unopened mussels. Remove from heat; stir in
remaining ingredients. Yield: 6 servings (serving size: 1 cup).


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