| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Italian | 6 | Servings |
INGREDIENTS
| 7 | CHUCK OZBURN | |
| 1/2 | c | Olive oil |
| 30 | ml | Garlic — to taste – minced |
| 1 1/2 | c | Onion — chopped |
| 1/4 | c | Parsley — chopped |
| 2 | tb | Celery — chopped |
| 1 | tb | Green pepper — chopped |
| 1 | cn | No.2 1/2 can tomatoes |
| 8 | oz | Can tomato sauce |
| 1 | c | Dry red wine — or sherry |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1/2 | ts | Paprika |
| 1/2 | ts | Sweet basil leaves — |
| Chopped | ||
| 1 1/2 | lb | Assorted fish fillets – — |
| Sea bass, rock cod, | ||
| Etc | ||
| 1 1/2 | lb | Crabs; cooked — cracked |
| 1 1/2 | lb | Shrimp — shelled and |
| Deveined | ||
| 24 | Clams |
INSTRUCTIONS
Saute garlic, onions, parsley, celery and green pepper in hot oil using a large heavy kettle or Dutch oven; add tomatoes, tomato sauce, wine and seasonings; simmer one hour; prepare seafood while sauce cooks; cut fish into pieces, clean the cracked crab, scrub the clams; after sauce is cooked, add the fish and crabs; cook over low heat until fish is almost done, about 20 minutes; add the shrimp and cook 3 minutes; add the clams; as soon as the clams open, ladle into warm soup bowls. Serve with warm French bread to dip up the sauce. Yield: 6 servings. Note: Remove some sauce before adding clams and serve over cooked linguine as a side dish. Chuck in Pok Sunday 02:57 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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