Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color.

Makes 2 servings, 1 3/4 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of crumbled saffron threads
1 cup no-salt-added diced tomatoes, with juice
1/4 cup vegetable broth
4 ounces green beans, cut into 1-inch pieces
4 ounces bay scallops, tough muscle removed
4 ounces small shrimp (41-50 per pound), peeled and deveined

1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
2. Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.

NUTRITION INFORMATION: Per serving: 219 calories; 6 g fat (1 g sat, 4 g mono); 103 mg cholesterol; 19 g carbohydrate; 22 g protein; 5 g fiber; 585 mg sodium; 480 mg potassium.

Nutrition bonus: Vitamin C (50% daily value), Selenium (43% dv), Vitamin A (25% dv), Iron (20% dv), Magnesium (15% dv).

1 Carbohydrate Serving

Exchanges: 3 vegetable, 3 very lean meat, 1 fat

TIP: Ingredient note: Saffron is the dried stigmas of purple crocuses. It is sold in threads and powdered form; all you need is an economical pinch of the threads for this recipe. Find it in specialty markets or at tienda.com.

This was fantastic. My husband raved about it and requested I add it in to the rotation. It was fast and easy which was a bonus!

Anonymous

Fabulous! I used more shrimp instead of the scallops, and served it over brown rice. So fast and delicious! I've already made it twice.

Anonymous, Atlanta, GA

This was very good and quick, and easy to prepare. I served a salad and fresh bread to dip in stew.

Michael, Vancouver, BC

This was a great recipe. I did omit the saffron and used turmeric instead... i realize it's not a substitute for saffron, but it came out AMAZING. I also added a bunch of red pepper flakes for some heat. Overall it was delicous.

Rachel, Quaker Hill, CT