| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Crockpot, Ethnic, Fish/shellf | 6 | Servings | |
INGREDIENTS
| 1 | lg | Onion; chopped |
| 3 | Stalks celery & leaves; chop | |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Olive oil |
| 2 | c | Clam juice |
| 1/4 | c | Parsley; chopped |
| 3 | lg | Tomatoes; diced |
| 2 | ts | Salt |
| 1/2 | ts | Thyme |
| 1 | tb | Paprika |
| 1/2 | c | Dry white wine |
| 1 | pn | Saffron |
| 1 | ds | Hot pepper sauce |
| 3 | lb | Mixed fish (halibut, etc.) |
| 1 | lb | Lobster/tails (optional) |
| 1 | lb | Crabmeat (optional) |
| 1 | lb | Shrimp; shelled, deveined |
| 2 | Dozen clams, mussels or | |
| Scallops |
INSTRUCTIONS
Put all ingredients, except seafood, in crockpot. Cover and cook on High for 2 to 4 hours. Add seafood. Cover and cook on High for 1 to 3 hours. Serve in heated large bowls garnished with fresh parsley with crusty bread on the side. Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 23:27:00 -0400 From: BobbieB1@aol.com
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