8 blocks
Serves two

Instructions:
4 1/3 teaspoons extra-virgin olive oil
2 tablespoons jarred, rinsed chopped garlic
1/2 cup roasted peppers, drained and chopped
1 teaspoon dry thyme leaves
1 teaspoon sweet paprika
1/2 teaspoon saffron
Kosher salt and black pepper to taste
1 bottle clam juice or 1 cup fat-free chicken stock
1/2 cup dry white wine
1 bay leaf
1 cup canned Del Monte Italian-style diced tomatoes
1 1/2 cups French cut green beans
1 9-ounce package frozen Bird’s Eye artichoke hearts, thawed
1/2 cup canned chickpeas, drained and rinsed
9 ounces fresh haddock
3 ounces raw uncooked shrimp, peeled and deveined

Instructions:
In a large sauté pan over medium heat add the olive oil and sauté the garlic and peppers about 1 minute. Add the thyme, paprika, and saffron. Sprinkle with kosher salt and a little black pepper. Cook on medium high for about 2 minutes, stirring constantly to prevent garlic from burning. Add the stock or clam juice, white wine, bay leaf, and bring to a boil for one minute. Add the tomatoes, string beans, artichoke hearts, and chickpeas. Cook for another minute on high. Lower the heat to medium heat and add the haddock and shrimp, pushing it carefully under the ingredients in the pan. Cover the pan and let cook about two minutes. Uncover, and carefully flip the haddock and shrimp over and cook uncovered for about 5 minutes or until the haddock is flaky and fully cooked, and the shrimp is pink. Season with salt and pepper.