| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped leek; (white part only) |
| 2 |
|
Cloves minced garlic |
| 1 |
ts |
Thyme |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Chopped fresh parsley leaves |
| 1 |
cn |
(28 oz) whole tomatoes |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Water |
| 1 |
c |
Bottled clam juice |
| 4 |
dr |
Tabasco |
| 1 |
pn |
Saffron; (optional) |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Inch piece orange peel |
| 1 |
lb |
Fresh red snapper; striped bass or other firm white fish cut into chunks |
| 18 |
|
Mussels; scrubbed & debearded |
| 18 |
|
Raw shrimp; peeled & deveined |
| 12 |
|
Sea scallops |
| 18 |
|
Littleneck clams; scrubbed well |
| 1/4 |
c |
Courvoisier. |
INSTRUCTIONS
Recipe from "En Appreciation du Cognac" a recipe booklet from Courvoisier
Heat olive oil in a large 6 qt. pot. Add celery, onion, leek, & garlic &
saute until vegetables are soft, about 5 minutes. Add remaining
ingredients, except seafood, to pot. Break up tomatoes with a spoon. Bring
to a boil, reduce heat & cover. Cook for 20 minutes.
Add fish & shellfish, placing the heavier shellfish on the bottom. Bring to
a boil, reduce heat and cook just until fish is done, about 10 minutes. Add
courvoisier. Serve with crusty french garlic bread.
Posted to TNT Recipes Digest by pmanning1@juno.com (Patricia D Manning) on
Feb 12, 1998
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