| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soups, Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive Oil |
| 2 |
|
Med. Cloves Garlic Fine Chop |
| 1 |
c |
Water |
| 1/2 |
c |
Dry White Wine |
| 1 |
|
Env. Soup Mix * |
| 1 |
tb |
Finely Chopped Parsley |
| 1 |
ts |
Thyme Leaves |
| 14 1/2 |
oz |
(1 can) Tomatoes ** |
| 1 1/2 |
lb |
Lobster Tails *** |
| 1 |
lb |
Fish **** |
| 6 |
|
Clams, Well Scrubbed |
| 6 |
|
Mussels, Well Scrubbed |
INSTRUCTIONS
* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod, halibut, or
In large saucepan or stockpot, heat oil and cook garlic over medium heat
until golden. Add water, wine, onion recipe soup mix, parsley, and thyme,
blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered
15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD
ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.
Makes about 4 (2 cup) servings.
From Rich, Sysop of The "New" Home BBS, 104/419.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/seafood.zip
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