Makes 4 servings
|2||tablespoons olive oil|
|1||leek, white only, sliced (1 cup)|
|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 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
- 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.
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