| 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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