Ingredients

• 4 medium red potatoes (about 1-1/2 lbs)
• 1-1/2 cups thinly sliced onion
• 1 cup chopped celery
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1-1/2 Tbsps tomato paste
• 1 Tbsp olive oil
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp saffron threads
• 1/4 tsp pepper
• 1/8 tsp fennel seeds
• 2 (8-ounce) bottles clam juice
• 2 garlic cloves, minced
• 2 lemon slices
• 1 (14.5-ounce) can no-salt-added whole tomatoes, drained
• 1 bay leaf
• 1/2 lb medium peeled shrimp
• 3/4 lb cod or other lean white fish fillets, cut into 1-inch pieces

Directions

1. Pierce potatoes with a fork.
   
2. Arrange potatoes in a circle on a paper towel in bottom of microwave oven.
   
3. Microwave at HIGH 5 minutes; rearrange potatoes and continue cooking for another 5 minutes.
   
4. Wrap potatoes in a towel, and let stand 5 minutes.
   
5. Peel and cube potatoes; set aside.
   
6. Combine onion and next 15 ingredients (onion through bay leaf) in a 3-quart casserole; stir well.
   
7. Cover with casserole lid, and microwave at HIGH 5 minutes; stir and continue cooking for another 5 minutes.
   
8. Stir in potato, shrimp, and fish.
   
9. Cover and microwave at high 3 minutes or until fish flakes easily when tested with a fork.
   
10. Discard bay leaf. 

Nutrition Facts