| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 4 | tb | Virgin olive oil |
| 1 | Rib celery, finely chopped | |
| 4 | Cloves garlic, thinly sliced | |
| 1 | md | Red onion, finely chopped |
| 1 | tb | Crushed red pepper flakes |
| 1 | tb | Fresh rosemary leaves |
| 2 | c | Basic tomato sauce |
| 2 | c | Dry white wine |
| 2 | c | Fresh tomatoes, chopped |
| 8 | Giant crayfish | |
| 8 | Mussels | |
| 8 | Littleneck clams | |
| 8 | Razor clams | |
| 1/2 | Fillet red snapper, in 1/2" cubes | |
| 4 | sl | Country bread, 1" thick |
| 1 | Clove garlic, whole | |
| 2 | bn | Italian parsley,~1/2 cup, finely chopped |
INSTRUCTIONS
In a large casserole heat 4 tablespoons virgin olive oil over moderate heat. Add celery, garlic, onion, pepper flakes, and rosemary and cook until translucent (about 6 to 8 minutes). Add tomato sauce, wine and tomatoes and bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread and while still hot, rub with garlic. Place one slice in each of 4 bowls. Divide fish first, then the broth among bowls and sprinkle heavily with parsley. Serve immediately. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #469 by "suechef@sover.net" <suechef@sover.net> on Feb 3, 1997.
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