| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Dutch |
Fish/shellf |
12 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Unpeeled Medium Size |
|
|
Fresh Shrimp |
| 1 |
lb |
Lean Whitefish Fillets |
| 1 |
c |
Water |
| 2 |
tb |
Red Wine Vinegar |
| 1 |
tb |
Olive Oil |
| 1 |
md |
Onion Sliced |
| 1/2 |
c |
Thinly Sliced Green |
|
|
Pepper |
| 2 |
cn |
(14 1/2 Oz.) Tomatoes, |
|
|
Undrained & Chopped |
| 1 |
ts |
Dried Basil |
| 1/2 |
ts |
Red Pepper Flakes |
| 1 1/2 |
c |
Burgendy OR Dry Red Wine |
| 1 3/4 |
lb |
Small Clams in Shells, |
|
|
About 16, Scrubbed |
| 1/2 |
lb |
Fresh Crabmeat |
INSTRUCTIONS
Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving
Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside.
Combine Shrimp Shells, Fillet Skin, Water & Vinegar in A
Nonaluminumsaucepan; Bring To A Boil. Reduce Heat & Simmer Uncovered
20 Min. Strain & Reserve Cooking Liquid. Discard Fish Trimmings.
Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil & Place
Over Medium-High Heat Until Hot. Add Onion & Garlic & Saute Until
Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red Pepper
Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A
Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over
Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet
Cubes & Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes
Flake Easily When Tested With A Fork.
Fat 21, Chol. 7L.
Posted to MM-Recipes Digest V3 #246
Date: Sun, 8 Sep 1996 23:27:00 -0400
From: BobbieB1@aol.com
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”