| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1 |
|
Rib celery, finely chopped |
| 4 |
|
Cloves garlic, thinly sliced |
| 1 |
md |
Red onion, finely chopped |
| 1 |
tb |
Crushed red pepper flakes |
| 1 |
tb |
Fresh rosemary leaves |
| 2 |
c |
Basic tomato sauce |
| 2 |
c |
Dry white wine |
| 2 |
c |
Fresh tomatoes, chopped |
| 8 |
|
Giant crayfish |
| 8 |
|
Mussels |
| 8 |
|
Littleneck clams |
| 8 |
|
Razor clams |
| 1/2 |
|
Fillet red snapper, in 1/2" cubes |
| 4 |
sl |
Country bread, 1" thick |
| 1 |
|
Clove garlic, whole |
| 2 |
bn |
Italian parsley,~1/2 cup, finely chopped |
INSTRUCTIONS
In a large casserole heat 4 tablespoons virgin olive oil over moderate
heat. Add celery, garlic, onion, pepper flakes, and rosemary and cook until
translucent (about 6 to 8 minutes). Add tomato sauce, wine and tomatoes and
bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce
heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread
and while still hot, rub with garlic. Place one slice in each of 4 bowls.
Divide fish first, then the broth among bowls and sprinkle heavily with
parsley. Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #469 by "suechef@sover.net"
<suechef@sover.net> on Feb 3, 1997.
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