| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Italian |
6 |
Servings |
INGREDIENTS
| 7 |
|
CHUCK OZBURN |
| 1/2 |
c |
Olive oil |
| 30 |
ml |
Garlic — to taste – minced |
| 1 1/2 |
c |
Onion — chopped |
| 1/4 |
c |
Parsley — chopped |
| 2 |
tb |
Celery — chopped |
| 1 |
tb |
Green pepper — chopped |
| 1 |
cn |
No.2 1/2 can tomatoes |
| 8 |
oz |
Can tomato sauce |
| 1 |
c |
Dry red wine — or sherry |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Sweet basil leaves — |
|
|
Chopped |
| 1 1/2 |
lb |
Assorted fish fillets – — |
|
|
Sea bass, rock cod, |
|
|
Etc |
| 1 1/2 |
lb |
Crabs; cooked — cracked |
| 1 1/2 |
lb |
Shrimp — shelled and |
|
|
Deveined |
| 24 |
|
Clams |
INSTRUCTIONS
Saute garlic, onions, parsley, celery and green pepper in hot oil using a
large heavy kettle or Dutch oven; add tomatoes, tomato sauce, wine and
seasonings; simmer one hour; prepare seafood while sauce cooks; cut fish
into pieces, clean the cracked crab, scrub the clams; after sauce is
cooked, add the fish and crabs; cook over low heat until fish is almost
done, about 20 minutes; add the shrimp and cook 3 minutes; add the clams;
as soon as the clams open, ladle into warm soup bowls. Serve with warm
French bread to dip up the sauce. Yield: 6 servings.
Note: Remove some sauce before adding clams and serve over cooked linguine
as a side dish. Chuck in Pok Sunday 02:57 pm 12/19 C.OZBURN on GEnie Posted
on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS
on GEnie
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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