| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Essnce03 | 5 | servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | c | Chopped onion |
| 1 | tb | Chopped garlic |
| 2 | c | Coarsely chopped tomatoes |
| 1/2 | c | Tomato puree |
| 1/2 | c | Chopped parsley |
| 2 | c | Red wine |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| Cayenne pepper; to taste | ||
| 3/4 | c | Chopped green pepper |
| 1 | lb | Snapper fillets |
| 1 | lb | Shrimp; peeled and deveined |
| 3 | lb | Mussels; cleaned |
| French bread accompanimet; optional |
INSTRUCTIONS
In a large soup pot heat olive oil. Add the onions, peppers and garlic, and saute for 2 minutes. Add the tomatoes, tomato puree, parsley, wine, salt, pinch of cayenne and pepper. Simmer for 15 minutes. Meanwhile, cut the fish into 2 inch chunks. Place the fish and mussels into the hot sauce and simmer for 5 minutes. Then add the shrimp to the sauce and cook for 3 to 5 minutes. Season with salt, pepper and cayenne (it should be slightly spicy). Serve with French bread. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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