| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1 |
|
Clove Garlic; minced |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Carrot; sliced thin |
| 1/2 |
c |
Celery; sliced thin |
| 2 |
c |
Peeled diced tomatoes |
| 1 |
|
Bottle (8 ounce) clam juice |
| 1 |
ts |
Sage |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Saffron |
| 2 |
|
Bay leaves |
| 1 |
tb |
Salt |
| 1 |
ts |
Paprika |
| 1/8 |
ts |
Cayenne pepper |
| 2 1/2 |
c |
Water |
| 1 |
c |
Dry sherry |
| 1 |
lb |
Shrimp fresh shrimp with shell removed and deveined |
| 1 |
lb |
Each perch; cod, sole and red snapper;cleaned, deboned and cut in 2 inch pieces. |
| 2 |
|
Dozen small hard shell clams, well scrubbed |
| 1 |
c |
Cooked crab meat |
INSTRUCTIONS
Heat oil in a large Dutch oven, Add garlic, onion, carrot, celery,
tomatoes, clam juice, sage thyme, saffron, bay leaves, salt paprika, pepper
and water.
Bring to a boil, lower heat and simmer for 15 minutes.
Stir in sherry
Layer, each type of fish and the shrimp. Cover and simmer for 10 minutes
longer.
Add crab meat and clams. Cover and simmer for 5 minutes longer, or until
the clams open and the fish flakes easily.
Serve with French bread and encourage dunking.
>From the kitchen of D. Hart
I do not remember where this recipe came from but I have made it many time
an we all enjoy it. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Dorothy Hart <whhart@dcn.davis.ca.us> on Aug 13, 1997
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