| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Dutch |
Main dish, Soups, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 1 |
|
Green bell pepper; chopped |
| 2 |
|
Garlic cloves; minced |
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
lb |
Tomatoes; chopped |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Bottled clam juice |
| 1 1/2 |
ts |
Dried Italian herbs, crushed |
| 1 |
|
Bay leaf |
| 1/2 |
lb |
Firm white fish fillets cut into 1-inch chunks |
| 1/2 |
lb |
Medium-size shrimp peeled and deveined |
| 1/4 |
lb |
Bay scallops |
| 1 |
|
Dungeness crab (optional) cooked, cleaned & cracked |
| 3 |
tb |
Kikkoman Lite Soy Sauce |
| 1/3 |
c |
Chopped parsley |
INSTRUCTIONS
Saute first 3 ingredients in hot oil in Dutch oven or large saucepan until
soft. Stir in next 5 ingredients; cover and simmer 20 minutes. Add white
fish, shrimp and scallops; cook until fish and scallops are opaque and
shrimp are pink, about 2 minutes. Add crab; cook 1 to 2 minutes, or until
heated through. Stir in lite soy sauce and parsley. Serve immediately.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
A Message from our Provider:
“God wants to be your best friend”