Yield: 4 Servings
|1 pounds||Firm white fish|
|½ pounds||Soft fish|
|½ pounds||Shrimp, peeled|
|1||Or more clams or oysters per person other fish as desired|
|1||(28 oz.)can Italian tomatoes|
|1||(8 oz.)can tomato sauce or 2 (16 oz.)cans whole peeled tomatoes|
|1 cup||Water & 2 tsps chicken bouillon or 1 c chicken broth & 1 tsp salt|
|2 cups||Onion rings|
|2||Cloves garlic, minced|
|2 tablespoons||Olive oil or other oil|
|¼ cup||Parsley, chopped|
Thaw fish if frozen and cut into small serving pieces. Cook onion and garlic in oil until onion is tender but not brown. Add tomatoes, tomato sauce, water, parsley, bouillon, basil, oregano, and pepper.
Cover. Simmer gently for about 30 minutes. Add fish chunks; cover and simmer 10 minutes per inch of thickness. Add clams or oysters and shrimp; cover and simmer 5 minutes longer or until fish flakes easily when tested with a fork.
Note: Any combination of fish and shell fish may be used in this recipe.