20-Minute Seafood Stew
From:Campbell's Kitchen
Prep: 5 minutes
Cook: 15 minutes
Serves:4
Ingredients:
2 cups Prego® Traditional Italian Sauce OR Prego® Marinara Italian Sauce
1 bottle (8 ounces) clam juice
1/4 cup Burgundy or other dry red wine (optional)
1 pound fresh or thawed frozen fish and/or shellfish*
8 small clams
Chopped fresh parsley
Directions:
Heat the sauce, clam juice and wine in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes.
Stir the fish and clams in the saucepan. Cover and cook for 5 minutes or until the fish and clams are done. Garnish with the parsley.
*Use any one or a combination of the following: Firm white fish fillets (cut into 2-inch pieces), boneless fish steaks (cut into 1-inch cubes), medium shrimp (peeled and deveined) or scallops.
Tip: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.