Total of clams; shrimp in shell; or mussels (soak clams or mussels in cold water for 1 hour and drain)
1
lb
Fillet of white fish; sea bass; or cod, cut into small pieces
Chopped parsley
INSTRUCTIONS
Date: 24 Mar 96 22:44:06 EST
From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
Heat the olive oil in a large, heavy pot over medium heat. Saute leeks,
garlic, onion, celery and mushrooms until onions are soft, about 5 minutes.
Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne
and salt totaste. Add clams and mussels to pot if using. When they are
almost cooked, add fish and remaining seafood, and simmer until all is
tender. Garnish with parsley.
Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%)
Source: Miami Herald 3/21/96 Adapted from The Frugal Gourmet Cooks the
Ancient Cuisines: China, Greexe, Rome by Jeff Smith
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