Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | Olive oil |
1 \N | Green pepper; seeded & chopp |
2 \N | Med onions; chopped |
1 \N | Bunch parsley; snipped |
3 \N | Cloves garlic; minced |
2 cans | Whole tomatos; cut up |
2 cans | Tomato sauce |
1½ cup | Dry white wine |
¾ teaspoon | Dried oregano, crushed |
½ teaspoon | Dried basil crushed |
2 \N | Whole bay leaves |
\N \N | Coarsely ground black pepper |
1½ pounds | Fish * |
24 ounces | RAW shrimp |
2 cans | Minced clams; with juice |
* e.g. cod, perch, whatever, skin & bones removed, & cut into bite-sized pieces (frozen ok) In large pot or dutch oven, cook onion, green pepper and parsley over very low heat about 10 min. Add garlic and cook about 3 minutes more. Add tomatoes, tomato sauce, wine, oregano, basil, pepper and bay leaves. Bring to boil, reduce heat and simmer covered 30-40 min. Remove bay leaves and discard. Thaw shrimp under cold water (if necessary) Add fish, shrimp, clams and clam juice. Simmer covered 10-15 min or until fish is done. Enjoy!