Orange-Saffron Shrimp-and-Snapper Stew

Cooking spray
1 cup chopped green onions, divided
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon grated orange rind
1/8 teaspoon ground red pepper
1/8 teaspoon saffron threads
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) bottle clam juice
1/2 pound red snapper or other firm white fish fillet, cut into 1-inch pieces
1/2 pound large shrimp, peeled
1 tablespoon butter

Heat a large saucepan coated with cooking spray over medium-high heat. Add 3/4 cup onions; cook 2 minutes or until tender. Add sugar and next 6 ingredients (sugar through clam juice); bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Increase heat to medium; add fish and shrimp. Cook 5 minutes or until shrimp are done (do not stir). Remove from heat; stir in 1/4 cup onions and butter.
Yield: 4 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 179(27% from fat); FAT 5.4g (sat 2.3g,mono 1.3g,poly 1.2g); PROTEIN 24.8g; CHOLESTEROL 117mg; CALCIUM 104mg; SODIUM 443mg; FIBER 1.4g; IRON 2.9mg; CARBOHYDRATE 7.5g
Cooking Light, MARCH 2001