| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Garden2 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 2 |
lg |
Onions |
| 1 |
bn |
Italian parsley – (lg bn); trimmed |
| 2 |
lg |
Garlic cloves |
| 2 |
cn |
Solid-packed tomatoes with juice; (lg cans) |
| 2 |
cn |
Tomato sauce -; (6 oz ea) |
| 2 |
|
Bay leaves |
| 1 |
ts |
Dried Greek oregano |
|
|
Salt; to taste |
|
|
Coarsely ground black pepper; to taste |
| 2 |
c |
Clam juice |
| 1 |
lb |
Medium shrimp; cooked, shelled, |
|
|
And deveined |
| 2 |
lb |
Uncooked Rock cod; halibut, |
|
|
Or other firm fish;, skinned, deboned, |
|
|
And cut bite-size pieces |
| 4 |
|
Cooked crabs |
| 1 |
|
Roasted red bell pepper; chopped |
INSTRUCTIONS
Heat the oil slowly in a large, deep, heavy kettle. Chop the onions,
parsley and garlic together until fine, then saute in the oil until
golden. Add the tomatoes, tomato sauce, bay leaves, oregano, salt and
pepper. Cover and simmer for one hour. Add the clam juice, shrimp and
fish. Cook ten minutes, stirring occasionally. Add the crabs, leaving
the claw meat in the shells and cracking them. Correct the seasoning
and cook another eight to ten minutes to heat through. Serve in soup
plates. Serves 6.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 158
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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