INGREDIENTS
2
tablespoons olive oil
1
leek, white only, sliced (1 cup)
2
shallots, chopped
6
to 8 small red potatoes, cut into quarters
1
can (15 ounces) tomato purée
1
to 1-1/2 cups bottled clam juice, divided
1
teaspoon salt
1
teaspoon herbes de Provence*
1/4
teaspoon dried tarragon leaves,
1
pound sea scallops or tuna, cut into 1-inch pieces
1/2
cup sliced pitted ripe olives
1/2
cup frozen French-cut string beans (optional)
*Substitute 1/4 teaspoon each rubbed sage, crushed dried rosemary, thyme, oregano, marjoram and basil leaves
PREPARATION:
- Heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir leek and shallots in hot oil until soft. Add potatoes; cook 10 minutes, stirring occasionally. Stir in tomato puree, 1 cup clam juice, salt and herbs. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 40 minutes or until potatoes are fork-tender.
- If sauce is too thick, add remaining 1/2 cup clam juice. Add scallops, olives and beans. Cover and simmer 5 to 6 minutes until scallops are opaque.
This recipe appears in:
French
