| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Dutch | Fish/shellf | 12 | Servings |
INGREDIENTS
| 1/2 | lb | Unpeeled Medium Size |
| Fresh Shrimp | ||
| 1 | lb | Lean Whitefish Fillets |
| 1 | c | Water |
| 2 | tb | Red Wine Vinegar |
| 1 | tb | Olive Oil |
| 1 | md | Onion Sliced |
| 1/2 | c | Thinly Sliced Green |
| Pepper | ||
| 2 | cn | (14 1/2 Oz.) Tomatoes, |
| Undrained & Chopped | ||
| 1 | ts | Dried Basil |
| 1/2 | ts | Red Pepper Flakes |
| 1 1/2 | c | Burgendy OR Dry Red Wine |
| 1 3/4 | lb | Small Clams in Shells, |
| About 16, Scrubbed | ||
| 1/2 | lb | Fresh Crabmeat |
INSTRUCTIONS
Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic & Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes & Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily When Tested With A Fork. Fat 21, Chol. 7L. Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 23:27:00 -0400 From: BobbieB1@aol.com
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