Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil, divided
2 cups vertically sliced onion
4 garlic cloves, sliced
1 cup dry white wine
1 cup organic vegetable broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
½ teaspoon crushed red pepper
1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes
4 sea scallops (about 6 ounces)
½ teaspoon freshly ground black pepper
8 medium peeled and deveined shrimp (about 5 ounces)
12 littleneck clams, scrubbed
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice
Directions
Step 1
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; swirl to coat. Add onion; sauté 1 minute. Add garlic; reduce heat to medium. Cover and cook 8 minutes, stirring occasionally. Add wine and next 5 ingredients (through tomatoes); cover. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
Step 2
Sprinkle snapper and scallops with black pepper. Heat a large skillet over high heat. Add remaining 1 tablespoon oil; swirl to coat. Add snapper and scallops; cook 90 seconds on each side or until golden brown. Add snapper, scallops, shrimp, and clams to broth mixture. Cover and cook 4 minutes or until clams open; discard any unopened shells. Stir in parsley and lemon juice. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
