Seafood Orzo

• 1 28-ounce can of diced tomatoes
• 1 14-ounce can of clam broth
• 1 cup dry white wine
• 1 teaspoon salt
• 3 cups chopped onions
• 3 garlic cloves, pressed or minced
• 3 tablespoons olive oil
• 8 ounces orzo
• 1/2 pound monkfish
• 1/2 pound chopped clams or clam strips
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon black pepper

1. In a covered saucepan, bring the tomatoes, clam broth, wine, and salt to a simmer.
2. Meanwhile, in a soup pot on medium heat, saute the onions and garlic in the oil for 2 minutes.
3. Add the orzo and cook, stirring constantly, until the orzo turns golden, about 3 minutes.
4. Stir in the hot tomato mixture, cover, and cook on medium-low heat until the orzo is almost al dente, about 10 minutes.
5. Meanwhile, cut the monkfish into bite-sized chunks.
6. When the orzo is barely al dente, add the monkfish, clams, basil, and pepper and cook until the fish is cooked all the way through, about 5 minutes.
7. Serve the rest of the bottle of wine with dinner.
8. Add Caesar Salad without the Tofu Croutons (page 109) and Orange-Almond Polenta Cake (page 266) and youve got a dinner party!

tomatoes, clam broth, white wine, salt, onions, garlic, olive oil, orzo, monkfish, clam strips, fresh basil, black pepper

Taken from www.epicurious.com/recipes/food/views/seafood-orzo-377144 (may not work)