2 large onions, chopped
4 cloves garlic, minced
2 green peppers, chopped
2-3 jalapeno peppers, seeded and chopped, to taste
3 stalks celery, chopped
2 cups bouillon
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 6-ounce can tomato paste
1 tablespoon Italian spice blend or oregano
3 small zucchini, halved lengthwise, then cut in ΒΌ” slices
3 pounds (total) seafood — your choice: shrimp, squid, any firm white fish cut in 1″ chunks, clams, mussels, scallops, etc.
Β½ cup chopped Italian (flat) parsley
freshly ground black pepper, to taste
cooked whole grains of your choice (optional)
Combine the onions, garlic, peppers, celery and bouillon or wine in a large pot. Bring to a boil, reduce the heat and simmer, covered, 10-15 minutes. Stir in the tomatoes, tomato paste and spice blend and cook 10 minutes more. Add the zucchini. Return the liquid to a boil and add the seafood. Cover the pot, reduce the heat and cook, stirring once or twice, until the seafood is done (5-10 minutes.) Add the parsley and black pepper; serve over whole grains if desired.
8-10 servings
