Carsten Schafer

• 2 red potatoes, cut into eighths
• 1 medium carrot, peeled and chopped
• 1/2 onion, chopped
• 2 oz [or 56.7 0.00] linguica, chorizo OR reduced-fat kielbasa, sliced
• 2 garlic cloves, minced
• 1/2 lb [or 226.8 0.00] tomatoes, chopped
• 8 oz [or 226.8 0.00] bottle clam juice
• 1/2 cup [or 112.5 0.00] dry white wine
• 1/2 tsp [or 2.46446 0.00] saffron threads, crushed
• 1/4 tsp [or 1.23223 0.00] dried oregano
• 1/4 tsp [or 1.23223 0.00] cayenne pepper
• 8 littleneck clams, scrubbed
• 8 mussels, scrubbed and debearded
• 1/4 lb [or 113.4 0.00] medium shrimp, peeled and deveined
• 1/4 lb [or 113.4 0.00] cod fillet
• 1/4 lb [or 113.4 0.00] sea scallops
• 1 tbl [or 14.7868 0.00] chopped fresh cilantro

Spray an 8-quart saucepan with nonstick cooking spray and set over medium heat. Add potatoes, carrots, onion, linguica and garlic; saute until onion begins to soften, about 6 minutes. Stir in tomatoes, clam juice, wine, saffron, oregano and cayenne; bring to a boil. Cover, reduce heat and simmer 15 minutes. Add clams and simmer, covered, 3 minutes.
Stir in mussels, cover and simmer 3 minutes more. Discard any clams or mussels that don't open. Add shrimp, cod and scallops; cook until shrimp are pink and no longer opaque, about 5 minutes. Stir in cilantro and serve.
Makes 4 servings, 6 points (Weight Watchers) per serving; 227 calories per serving.
gredients

Dinner-Fish

Weight Watchers: Simply the Best All American.