| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Dutch |
Seafood |
12 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Unpeeled Medium Size |
|
|
Fresh Shrimp |
| 1 |
lb |
Lean Whitefish Fillets |
| 1 |
c |
Water |
| 2 |
tb |
Red Wine Vinegar |
| 1 |
tb |
Olive Oil |
| 1 |
md |
Onion Sliced |
| 1/2 |
c |
Thinly Sliced Green |
|
|
Pepper |
| 2 |
cn |
(14 1/2 Oz.) Tomatoes, |
|
|
Undrained & Chopped |
| 1 |
ts |
Dried Basil |
| 1/2 |
ts |
Red Pepper Flakes |
| 1 1/2 |
c |
Burgendy OR Dry Red Wine |
| 1 3/4 |
lb |
Small Clams in Shells, |
|
|
About 16, Scrubbed |
| 1/2 |
lb |
Fresh Crabmeat |
INSTRUCTIONS
Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin.
Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp
Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A
Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking
Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking
Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic
& Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red
Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A
Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low
Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes &
Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily
When Tested With A Fork.
Fat 21, Chol. 7L.
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