Heart Healthy for V-Day

Nearly 7 years ago I clipped a recipe from O magazine for Chilean Seafood Stew. I tucked it away in a plastic sleeve in a three ring binder where I keep all the recipes I cut out and want to try. I'd pull it out and look at it occasionally but it wasn't until this Valentine's Day that I gave it a whirl.

On Friday my doctor told me I could lose 10-15 pounds before my next visit with her. I'd started an exercise plan prior to that. She told me that research states that those who keep a food diary do better with weight loss than those that don't. It was then that she recommended a free website for tracking exercise and nutrition, SparkPeople.

Let's say I was looking for a high protein, special and tasty way to show my Valentine that I loved him. This recipe is easy and every bit as delicious as I thought it might be when I clipped it all those years ago. I served this with Toasted Head chardonnay and a cheese course that included sharp cheddar, smoked Gouda and manchego. Dessert included handmade (by me) white chocolate-cinnamon hearts and a chocolate babka.

Chilean Seafood Stew

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion , sliced
• 1 yellow bell pepper , sliced
• 1 orange bell pepper , sliced
• 1 red bell pepper , sliced
• 4 cloves garlic , finely chopped
• 1 teaspoon chopped jalapeno
• 1 cup white wine
• 1 cup bottled or frozen clam juice
• 1 can (28 ounces) whole tomatoes in juice (I used tomatoes from my garden I canned over the summer)
  
• 1 bay leaf
• 1 lime , juiced, plus 2 limes, quartered
• 2 pounds Chilean sea bass , cut into 2-inch pieces
• 1 pound medium shrimp , peeled
• 1 cup whole cilantro leaves , chopped
• 4 scallions , chopped
• Corn or flour tortillas , warmed

Directions

In a large Dutch oven, heat the olive oil over a medium-high flame. Sauté the onions until they begin turning brown, 8 to 10 minutes. Toss in the bell peppers and cook an additional 3 minutes. Add the garlic, jalapeño, wine, clam juice, tomatoes, bay leaf, and lime juice (1/4 cup). Bring to a boil, then reduce to a simmer for 15 minutes.

Add the sea bass and the shrimp and continue cooking 5 minutes, until the shrimp are opaque. Remove from heat, discard the bay leaf, and stir in the cilantro and scallions. Serve with lime wedges and tortillas.