Mediterranean Fish Stew

• 1/2 c. chopped onion
• 1 clove garlic, crushed
• 2 Tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. leaf thyme
• 1/2 tsp. basil leaves
• 1/8 tsp. powdered saffron
• 1 bay leaf
• lemon slices
• 1 whole red pepper
• 3 (8 oz.) bottles clam juice
• 2 c. chicken broth
• 2 tomatoes, peeled, seeded and chopped
• 2 zucchini, cut crinkle cut slices
• 1 (6 oz.) pkg. frozen cooked tiny shrimp
• 1 lb. frozen haddock filets, thawed and cut into 2-inch pieces

1. Saute onion and garlic in olive oil in 3-quart saucepan until tender.
2. Stir in salt, thyme, basil, saffron, bay leaf and red pepper.
3. Stir in clam juice, chicken broth and tomatoes; heat to boiling.
4. Simmer 5 minutes to blend flavors.
5. Stir in zucchini. Simmer until zucchini is almost tender, about 5 minutes.
6. Stir in shrimp and fish.
7. Simmer just until fish flakes easily when tested with a fork and shrimp are hot through.
8. Serve hot stew with lemon slices.
9. Makes 6 servings.

onion, clove garlic, olive oil, salt, thyme, basil, powdered saffron, bay leaf, lemon slices, red pepper, clam juice, chicken broth, tomatoes, zucchini, frozen cooked tiny shrimp, frozen haddock filets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010967 (may not work)