Yield: 4 servings
|¼ cup||Olive oil|
|4||Garlic cloves, chopped|
|1 can||(8 to 10 ounces) peeled|
|Whole tomatoes, with juice|
|Oregano, to taste|
|Salt, to taste|
|Freshly ground pepper, to|
|12||Razor clams. (in their|
|Shells), or scallops|
|12||Clams (in their shells)|
|12||Mussels (in their shells)|
|1 pounds||Monkfish fillet, cut into|
|1 pounds||Cleaned squid, sliced|
|½ pounds||River crayfish, well washed|
|In their shells|
|2 cups||Dry white wine|
|2 cups||Fumet (may substitute|
|Storebought courtbouillon or|
|Chicken stock and clam|
|1 tablespoon||Chopped parsley|
|Water, to cover|
Over medium- high heat in a large frypan, heat the oil and saute the onion and garlic, stirring frequently, until soft. Chop the tomatoes and add with their juice. Add the oregano, salt and pepper to taste.
Let cook until mixture reduces in volume, about 10 minutes. Set aside.
Carefully clean all shellfish under running water to remove the sand.
Place all remaining ingredients except the water in a large pot.
Transfer the tomato mixture to the pot. If more liquid is needed, use additional fumet instead). Cover pot and cook slowly until shells are open and the fish is cooked through. Season with additional salt and pepper to taste, if necessary.
GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Alan Wong, Alan Wongs Restaurant, Honolulu, Hawaii)