| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Soups, Fish, Kooknet | 4 | Servings | |
INGREDIENTS
| 1 | tb | Olive Oil |
| 1 | lg | Onion, chopped |
| 2 | Cloves Garlic, minced | |
| 56 | oz | Cans Cut Tomatoes, with |
| Liquid | ||
| 1/2 | c | Dry White Wine |
| 1 | tb | Dried Basil |
| 1/4 | ts | Black Pepper |
| 2 | lb | Snow or King Crab Legs, |
| Cracked | ||
| 1 1/4 | lb | Firm-Fleshed Fish, in 2" |
| Chunks | ||
| 1 | lb | Live Clams, scrubbed |
INSTRUCTIONS
Heat oil over medium-high heat in a large Duch oven. Add onions and garlic and saute until soft but not brown, bout 5 minutes. Add tomatoes, including liquid, wine, basil, and pepper and simmer 20-45 minutes. Add crab, fish and clams and simmer 10-15 minutes longer or until fish flakes easily when tested with a fork, crab is heated through and clams are open. Discard any clams that do not open. Be careful not to overcook. Ladle seafood and sauce into bowls. Source: Portland Oregonian Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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