| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cooking oil (half olive oil) |
| 1 |
c |
Chopped onions |
| 1 |
c |
Chopped green peppers |
| 4 |
|
Garlic cloves; minced |
| 1/2 |
c |
Chopped parsley; OR… dried parsley |
| 2 |
cn |
Tomato sauce (8 oz. cans) |
| 4 |
|
Garlic cloves; minced |
| 2 |
|
Bay leaves |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Marjoram |
| 1/2 |
ts |
Tabasco |
| 1 |
qt |
Water |
| 1 1/2 |
c |
Dry white wine |
| 1 |
lb |
Halibut, 1" pieces |
| 1 |
lb |
Shrimp, shelled (raw) |
| 36 |
|
Clams, in shells |
|
|
Crab chunks or abalone OR- any available seafood |
INSTRUCTIONS
In a 4-quart pot saute onions, green pepper and garlic in oil until tender.
Add tomato sauce, spices and water. Simmer covered for 2 hours stirring
occasionally. Add wine, cook uncovered 10 minutes. Add fish and clams and
cook until clam shells pop open (approximately 10 minutes). Add shrimp, and
crab until well heated. Avoid stirring as it will break up the fish chunks.
Serve with garlic bread and a green salad. Serves 6.
Mary, Sitka, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute Meal-Master compatible recipe format courtesy
of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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