Italian Seafood Stew

Yield: 8 servings

Source: "The Eating Well Diabetes Cookbook"

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Ingredients

1 C bottled clam juice
4 cloves garlic (2 smashed, 2 minced)
1 lb mussels, scrubbed/de-bearded, or small cherrystone clams
2 T extra-virgin olive oil, divided
1 onion, thinly sliced
8 oz squid, cleaned/cut into 1/2-inch-thick rings
1/2 C dry white wine
1/3 C red-wine vinegar, or to taste
1 (14-1/2 oz) can diced tomatoes
2 lbs firm white-fleshed fish fillet, such as monkfish or halibut, skinned/cut into 1-inch chunks
8 oz medium shrimp, peeled/de-veined
4 T chopped fresh parsley, divided
2 T fine dry breadcrumbs
Freshly ground pepper to taste

Bring clam juice and smashed garlic to a simmer in a large pot. Add mussels (or clams) and cook, covered, until open, 3 to 5 minutes. Discard garlic; remove mussels from the pot, discard any that did not open. Using a fine-mesh sieve lined with cheesecloth, strain broth into a bowl; set aside. Wipe out the pot.
Add 1 tablespoon oil to the pot and heat over medium-low heat. Add onion and minced garlic and cook, stirring, until softened, 5 to 7 minutes. Increase heat to high; add squid and cook, stirring, until the squid turns opaque, about 1 minute.
Add wine and 1/3 cup vinegar; cook, stirring occasionally, until liquid has reduced by half, 5 to 7 minutes.
Add tomatoes and reserved mussel broth. Reduce heat to low, cover and simmer until the squid is tender, 18 to 20 minutes.
Just before serving, add fish and shrimp to the simmering stew cook, covered, just until the fish is opaque in the center, 3 to 5 minutes. Stir in reserved mussels and heat through, about 1 minute. With a slotted spoon, remove solids to a bowl and cover to keep warm. Stir 3 tablespoons parsley, bread crumbs and the remaining 1 tablespoon oil into the sauce.
Simmer until sauce thickens to the consistency of heavy cream, 1 to 2 minutes. Adjust seasoning with pepper and vinegar. Return solids to the sauce. Serve immediately, garnished with remaining 1 tablespoon parsley.
Nutritional Information Per Serving (1/8 of recipe):Calories: 280, Fat: 8 g, Cholesterol: 156 mg,Carbohydrate: 8 g, Protein: 39 g, Fiber: 1 g, Sodium: 405 mg
Diabetic Exchanges: 1 Vegetable, 5 Very Lean Meat, 1 Fat