| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 4 |
|
Cloves garlic; minced |
| 1 |
lg |
Red bell pepper |
| 1 |
lb |
Canned tomatoes; broken up |
| 8 |
oz |
Tomato paste |
| 2 |
c |
Red wine |
| 1 |
|
Bay leaf |
| 1/3 |
c |
Parsley; chopped |
| 1/4 |
c |
Fresh basil; minced |
| 3 |
tb |
Fresh oregano; minced |
| 12 |
sm |
Clams; in shell |
| 1 |
lb |
Shrimp; shelled and deveined |
| 2 |
lg |
Crab; cleaned and cracked |
| 1/2 |
lb |
Cod fillet; cubed |
INSTRUCTIONS
In a 6-to-8 quart pan, heat oil and add garlic, onions, bell pepper and
parsley over medium heat until onion is soft (about 5 minutes). Stir in
tomatoes and their liquid, tomato paste, wine, bay leaf, basil and oregano.
Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Add clams, fish, shrimp and crabs. Cover and simmer until clams pop open
and shrimp are opaque when cut (about 20 more minutes). Serve with a crusty
sourdough.
Recipe by: Adapted & modified from Sunset Fish & Shellfish
Posted to EAT-LF Digest by Lisa Clayton <lisakc@mindspring.com> on Nov 12,
1998, converted by MM_Buster v2.0l.
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