| 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
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”