Makes 3 servings; about 5 cups
When you’re sipping this seafood broth, you’ll feel like a true gourmet even on your down days.
2 tablespoons minced shallot
1 celery stalk, chopped
1/2 green or yellow bell pepper, chopped
1 medium red potato, cut into 1/3-inch cubes (about 1/2 cup)
2 medium Roma tomatoes, chopped (do not seed or peel)
1 bay leaf
1/4 teaspoon dried thyme
Generous dash of hot pepper sauce, or to taste
4 cups reduced-sodium chicken broth
1/2 cup dry white wine
1/4 pound medium shrimp, peeled and deveined
1/4 pound bay scallops or quartered sea scallops
1/4 pound crabmeat, picked through for shells
Chopped fresh flat-leaf parsley, for garnish
Spray a large saucepan with cooking spray. Add the shallot and celery and cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add the bell pepper, potato, tomatoes, bay leaf, thyme, hot pepper sauce, broth, and wine. Bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 15 minutes.
Add the shrimp and cook until pink, about 3 minutes. Add the scallops and crabmeat and simmer until the scallops are cooked through, about 2 minutes. Discard the bay leaf. Ladle into three bowls and sprinkle with parsley.
Per serving: Calories 231, Protein 27g, Total fat 4g, Sat fat 1g, Trans fat 0g, Cholesterol 108mg, Carbohydrate 16g, Dietary fiber 2g, Sodium 424mg