 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is excellent when served with sour dough bread and champagne. Ingredients:
one head of garlic – baked ahead |
1/4 cup olive oil |
1 medium onion, finely chopped |
1 teaspoon red pepper flakes |
1/2 pound mushrooms – thickly sliced |
1 tablespoon red-wine vinegar |
1 1/2 cups dry white wine |
2 tablespoons fresh oregano |
2 bay leaves |
32 oz can (or a 28 oz can plus two tomatoes and the juice from a second can) of whole tomatoes including juice, pureed coarsely in a food processor |
2 tablespoons tomato paste |
3 tablespoons diced sundried tomatoes |
2 pound cracked/cleaned dungeness crab |
1 pound small hard-shelled clams, scrubbed well |
3/4 pound shelled, deveined prawns (or 1/2 pound plus 1/2 pound rock shrimp) |
3/4 pound swordfish |
2 tablespoons minced fresh parsley |
1 teaspoons salt |
Directions:
1. In a heavy pot (at least 5 quarts), cook garlic and onions in oil over moderate heat until onions are softened. Add pepper flakes. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaves and simmer 5 minutes. Stir in mushrooms, tomato puree, tomato paste, and sundried tomatoes and bring to a boil.
2. Add crabs and clams and simmer, covered, for 15-20 minutes.
3. Add shrimp and fish to soup and simmer, covered, about 10 minutes or until seafood id cooked through. Avoid stirring as this tends to break up the seafood. Sprinkle with parsley and salt to taste (1-2 teaspoons).
|
|