Shrimp and Snapper Stew

Roasted Potatoes with Pepita Lime Cilantro Pesto

Shrimp and Snapper Stew

Cooking spray
2 cup chopped green onions, divided
1 green bell pepper
1 tsp sugar
1 tsp dried thyme
½ tsp grated orange rind
¼ tsp ground red pepper
¼ tsp saffron threads
2 (14½-oz) can diced tomatoes, undrained
2 (8-oz) bottle clam juice
1 lb red snapper or other firm white fish fillet, cut into 1-inch pieces
1 lb large shrimp, peeled
2 Tbsp butter

Heat a large saucepan coated with cooking spray over medium-high heat. Add 3/4 cup onions; bell pepper, cook 5 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.

Roasted Potatoes

2 Russet potatoes, washed and cubed
Olive oil
Salt and pepper

 Preheat oven to 400°. Toss the potatoes in olive oil with salt and pepper. Roast until tender then toss with Pesto. Serve alongside the stew.

Cilantro Pepita Lime Pesto

2 oz toasted pepitas
½ bunch parsley, stemmed
1½ bunches cilantro, stemmed
3 limes, juiced
1 tsp cumin
Salt and pepper, to taste
3 Tbsp olive oil

 Place the pepitas in a food processor and pulse just a few times. Add the remaining ingredients and pulse until well mixed.  Set the pesto aside and leave at room temperature for serving.