| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
California |
Low, Fat |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Minced onion |
| 2 |
ts |
Olive oil or butter |
| 2/3 |
c |
Dry sherry |
| 1/2 |
c |
Chopped carrots |
| 1/2 |
c |
Minced celery |
| 1 |
c |
Diced red potato — skins |
|
|
Intact |
| 1 |
c |
Clam juice or Fish Stock |
| 2 |
tb |
Tomato paste |
| 1 |
pn |
Cayenne pepper |
| 1 1/2 |
c |
Nonfat milk |
| 1 |
c |
Half and half |
| 1/2 |
lb |
Cooked shrimp meat |
| 1/2 |
lb |
Bay scallops |
| 1/4 |
lb |
Red snapper fillets — cut |
|
|
Into 1/2" pieces |
|
|
Herbal salt substitute and |
|
|
Pepper |
INSTRUCTIONS
1. In a large stockpot over medium-high heat, saute onion in oil and sherry
until soft. Add carrots, celery, and potato and saute 2 minutes.
2. Add clam juice and cover. Simmer until potatoes are soft (about 15
minutes). Puree half of the mixture in a blender until smooth, then return
to pot.
3. Add tomato paste, cayenne, nonfat milk, half-and-half, shrimp, scallops,
and snapper. Bring to a boil, lower heat to simmer, and cook 5 minutes.
Taste for seasoning and add salt substitute and pepper (if desired).
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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