Yield: 6 servings
|1 \N||Onion; chopped|
|3 tablespoons||Olive oil|
|1 large||Clove garlic; minced|
|2 \N||Stalks celery; chopped|
|2 tablespoons||Red wine vinegar|
|½ cup||Dry red wine|
|6 \N||Tomatoes; peeled, seeded and diced|
|1 tablespoon||Tomato paste|
|2 teaspoons||Fresh parsley; minced|
|1 pinch||Granulated sugar|
|\N \N||Salt or black pepper|
|1½ pounds||Salmon; halibut, cod, red snapper or smelt, cut in thick slices|
|4 \N||Clams; scrubbed, (4 to 6)|
|½ pounds||Shrimp; sea scallops or crab|
1. In a large, heavy pot or large, deep frying pan with a lid, sautT onion in oil over medium heat until soft but not browned, 5 to 7 minutes.
2. Add garlic and celery and sautT about 3 minutes more. Add vinegar, wine, tomatoes, tomato paste, water, parsley, sugar, and salt and pepper to taste.
3. Simmer gently for about 20 minutes. Add fish and shellfish, cover pot, and cook until clam shells open and fish is cooked through but still firm, 5 to 8 minutes. Discard any clams that do not open. Serve immediately in shallow soup bowls.
NOTES : Chunks of fish and shellfish in a tomato-wine broth.
Recipe by: Cook's Magazine September/October 1984 Posted to MM-Recipes Digest V4 #12 by maintech@... on Jun 08, 99, converted by MM_Buster v2.0l.