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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From my collection of handwritten recipes. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 minced garlic cloves |
1 green pepper, chopped |
1 (28 ounce) can tomatoes |
1 (15 ounce) can tomato sauce |
1 cup dry white wine |
1 teaspoon salt |
1/4 teaspoon basil |
1/2 teaspoon thyme |
1/4 teaspoon oregano |
1 bay leaf |
1/4 teaspoon pepper |
1 1/2 lbs white fish, cut in 1/2 inch chunks |
1/2 lb large shrimp, peeled and deveined |
16 -20 clams, scrubbed |
1 dungeness crab, cracked |
1/4 cup chopped parsley |
Directions:
1. In a large pot over medium heat, warm oil. Add onion, garlic, and bell pepper. Saute until tender, about 5 minutes. Add tomatoes, tomato sauce, wine, and seasonings. Simmer, uncovered, to blend flavors, about 15 minutes.
2. Add fish pieces and simmer 10 minutes. Do not allow to boil. Add clams and crab, cover and simmer until clams open. Add shrimp and cook until shrimp turn pink. Remove bay leaf. Stir in parsley and serve at once.
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