| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | c | Chopped celery |
| 1 | c | Chopped onion |
| 1 | c | Chopped leek; (white part only) |
| 2 | Cloves minced garlic | |
| 1 | ts | Thyme |
| 1 | Bay leaf | |
| 1/2 | c | Chopped fresh parsley leaves |
| 1 | cn | (28 oz) whole tomatoes |
| 1/2 | c | White wine |
| 1/2 | c | Water |
| 1 | c | Bottled clam juice |
| 4 | dr | Tabasco |
| 1 | pn | Saffron; (optional) |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Inch piece orange peel | |
| 1 | lb | Fresh red snapper; striped bass or other firm white fish cut into chunks |
| 18 | Mussels; scrubbed & debearded | |
| 18 | Raw shrimp; peeled & deveined | |
| 12 | Sea scallops | |
| 18 | Littleneck clams; scrubbed well | |
| 1/4 | c | Courvoisier. |
INSTRUCTIONS
Recipe from "En Appreciation du Cognac" a recipe booklet from Courvoisier Heat olive oil in a large 6 qt. pot. Add celery, onion, leek, & garlic & saute until vegetables are soft, about 5 minutes. Add remaining ingredients, except seafood, to pot. Break up tomatoes with a spoon. Bring to a boil, reduce heat & cover. Cook for 20 minutes. Add fish & shellfish, placing the heavier shellfish on the bottom. Bring to a boil, reduce heat and cook just until fish is done, about 10 minutes. Add courvoisier. Serve with crusty french garlic bread. Posted to TNT Recipes Digest by pmanning1@juno.com (Patricia D Manning) on Feb 12, 1998
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