| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 4 |
|
Garlic cloves; minced |
| 1/4 |
c |
Olive oil |
| 1 |
md |
Onion; chopped fine |
| 1/2 |
ts |
Dried hot red pepper flakes |
| 1 |
|
Green bell pepper; chopped |
| 1 |
tb |
Red-wine vinegar |
| 1 1/2 |
c |
Dry white wine |
| 1 |
ts |
Dried oregano; crumbled |
| 1 |
|
Bay leaf |
|
|
A; (28-to 32-ounce) can |
|
|
; whole tomatoes |
|
|
; including juice, |
|
|
; pureed coarse |
| 1 |
tb |
Tomato paste |
| 2 |
lb |
Live hard-shelled crabs |
| 12 |
sm |
Hard-shelled clams; scrubbed well |
| 1/2 |
lb |
Medium shrimp; shelled, leaving |
|
|
; tails and first |
|
|
; joint intact |
| 1/2 |
lb |
Sea scallops |
| 1 |
lb |
Scrod or other white fish fillet; cut into 1-inch |
|
|
; pieces |
| 2 |
tb |
Minced fresh parsley leaves |
INSTRUCTIONS
In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate
heat, stirring, until pale golden. Add onion and cook, stirring, until
softened. Add pepper flakes and bell pepper and cook, stirring, until
softened. Add vinegar and boil until evaporated. Add wine, oregano,
and bay leaf and simmer 5 minutes. Stir in tomato puree and tomato
paste and bring to a boil. Add crabs and clams and simmer, covered,
15 to 20 minutes, checking often and transferring clams as they open
with tongs to a bowl (discard unopened ones).
Transfer crabs with tongs to a cutting board and remove top shells,
adding any crab liquid to soup. Halve or quarter crabs (depending on
size) and reserve, with any additional liquid, in a bowl.
Add shrimp, scallops, and fish to soup and simmer, covered, 5
minutes, or until seafood is just cooked through. Stir in gently
crabs, their liquid, and clams and sprinkle with parsley.
Serves 6.
Gourmet March 1994
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