INGREDIENTS

• 2 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced bell pepper
• 1/2 cup diced celery (optional)
• 2 teaspoon minced garlic
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried
• 15 ounce can diced tomatoes or plum tomatoes, chopped
• 1 tablespoon tomato paste
• 2 item 8-oz bottles clam juice
• 1/2 cup water
• 19 ounce can cannellini beans (white kidney beans), drained, rinsed
• 1 teaspoon Old Bay seasoning
• 8 ounce fillet of red snapper, cut into 1-to-2-inch pieces
• 1/2 pound peeled, deveined shrimp (leave tails intact if desired)
• 1/2 pound cleaned squid (calamari), slice bodies into ½-inch-wide rings; if large, cut tentacles into several
• 1 teaspoon salt (optional)
• 1/4 teaspoon ground black pepper

PREPARATION

In Dutch oven, heat olive oil. Add onion, bell pepper, celery, garlic and thyme. Cook until softened, about 2 minutes. Add tomatoes with their juice, tomato paste, clam juice, water, beans and Old Bay seasoning. Bring to boil; add snapper, shrimp and calamari. Cook until seafood is completely opaque, about 3 to 5 minutes. Serve right away with toasted cheese-topped bread.

YIELD

6 Serving/s

Nutritional Information

Per serving: 248 calories, 7 grams fat, 163 milligrams cholesterol, 564 milligrams sodium, 20 grams carbohydrate, 27 grams protein.