Yield: 8 Servings
|½ cup||Olive oil|
|3||Leeks; white only, cleaned and sliced|
|2||Cloves garlic; finely diced|
|1||Yellow onion; peeled and chopped|
|1 cup||Celery; chopped|
|1 cup||Fresh mushrooms; sliced|
|6 cups||Fish stock; clam juice or water|
|1 cup||Tomato sauce|
|1 cup||Dry white wine|
|2 pounds||Total of clams; shrimp in shell; or mussels (soak clams or mussels in cold water for 1 hour and drain)|
|1 pounds||Fillet of white fish; sea bass; or cod, cut into small pieces|
Date: 24 Mar 96 22:44:06 EST
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> 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 MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #85
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