Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ teaspoon | Freshly ground pepper |
| ½ cup | Olive oil |
| ½ teaspoon | Paprika |
| 30 millilitres | Garlic; to taste - minced |
| ½ teaspoon | Sweet basil leaves |
| 1½ cup | Onion; chopped |
| ¼ cup | Parsley; chopped |
| 1½ pounds | Assorted fish fillets - |
| 2 tablespoons | Celery; chopped |
| \N \N | Bass, rock cod; red |
| 1 tablespoon | Green pepper; chopped |
| \N \N | Etc |
| 1 can | No.2 1/2 can tomatoes |
| 1½ pounds | Crabs; cooked; cracked |
| 8 ounces | Can tomato sauce |
| 1½ pounds | Shrimp; shelled and deveined |
| 1 cup | Dry red wine; or sherry |
| 24 \N | Clams |
| 1 teaspoon | Salt |
Saute garlic, onions, parsley, celery and green pepper in hot oil using a large heavy kettle or Dutch oven; add tomatoes, tomato sauce, wine and seasonings; simmer one hour; prepare seafood while sauce cooks; cut fish into pieces, clean the cracked crab, scrub the clams; after sauce is cooked, add the fish and crabs; cook over low heat until fish is almost done, about 20 minutes; add the shrimp and cook 3 minutes; add the clams; as soon as the clams open, ladle into warm soup bowls. Serve with warm French bread to dip up the sauce.
Yield: 6 servings.
Note: Remove some sauce before adding clams and serve over cooked linguine as a side dish. Chuck in Pok Sunday 02:57 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie