|Onion||1 Small, chopped|
|Non stick cooking spray||1|
|Green onions||4 , sliced|
|Garlic||2 Clove (10 gm), minced (Small Clove)|
|Defatted chicken stock/Low-sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes with juice||2 , chopped|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄8 Teaspoon|
|Dried rosemary||1 Pinch|
|Ground red pepper||1 Pinch|
|Ground black pepper||1 Pinch|
|Medium shrimp||8 Ounce, peeled and deveined|
|Littleneck clams||8 , scrubbed|
|Skinless haddock fillets||8 Ounce (Cut Into 1 1/2" Pieces)|
Spray an unheated medium saucepan with no-stick spray.
Heat the saucepan over medium heat.
Add the onions, green onions and garlic.
Cook and stir over medium heat about 3 minutes or until the onions are tender.
Add the stock or broth, tomatoes (with juices), 1/4 cup parsley, bay leaf, thyme, rosemary, red pepper and black pepper.
Cover and bring to a boil.
Reduce the heat.
Simmer for 30 minutes.
Add the shrimp, clams and haddock.
Cover and bring just to a boil, then reduce the heat.
Gently simmer about 5 minutes or until the shrimp turn pink, the clams open and the fish flakes easily when tested with a fork and is opaque all the way through.
Remove and discard the bay leaf and any unopened clams.