20-Minute Seafood Stew

Don't tell 'em how easy dinner was to make--just smile and bask in the
accolades!

20-Minute Seafood Stew
from Campbell's Kitchen

Prep/Cook Time: 20 min.

2 cups Prego(R) Traditional Pasta Sauce
1 bottle (8 oz.) clam juice
1/4 cup Burgundy OR other dry red wine (optional)
1 lb. fish and/or shellfish*
8 small clams in shells, well scrubbed
Chopped fresh parsley

Directions:
MIX pasta sauce, clam juice and wine in large saucepan. Heat to a boil. Cook
over low heat 5 min.
ADD fish and clams. Cover and cook 5 min. or until fish and clams are done.
Garnish with parsley.
Serves 4.
*Use any one or a combination of the following: Firm white fish fillets (cut
into 2" pieces), boneless fish steaks (cut into 1" cubes), medium shrimp
(shelled and deveined) or scallops.
Before cooking, discard any clams that remain open when tapped. After
cooking, discard any clams that remain closed.

Kitchen Clip:
Fresh or frozen fish can be used in this stew; thaw fish just enough to cut
into pieces with a large chef's knife. Serve a loaf of crusty bread
alongside this stew.
Received on Tue Jun 7 18:35:13 2005