Yield: 1 servings
|1 small||Onion; julienned|
|1 small||Fennel bulb; julienned|
|3||Cloves garlic; chopped|
|4||Lingcod fillets; (or other mild white|
|; fish), 6 ounces|
|1 pounds||Mussels; scrubbed and|
|8||Extra-large shrimp; peeled and deveined|
|½ cup||Pitted; chopped kalamata|
|¼ cup||Pitted; chopped cured green|
|4||Plum tomatoes; seeded and chopped|
|2 teaspoons||Chopped fresh thyme|
|2 teaspoons||Chopped fresh marjoram|
|2 tablespoons||Cayenne sauce|
|1 cup||Dry red wine|
|⅓ cup||Olive oil|
|Salt and black pepper to taste|
|⅓ cup||Grated Parmesan cheese|
Preheat oven to 350 degrees. Cover the bottom of a large casserole dish with the julienned onion and fennel root. Sprinkle with garlic, then lay fish on top of onion mixture. Lay the rest of the seafood on the bed of onions. Add olives, tomatoes, thyme, and marjoram. Drizzle with cayenne sauce, red wine, and olive oil. Season with salt and pepper.
Cover and bake for 30 to 45 minutes, or until the mussels open and the shrimp are pink. Top with Parmesan cheese and serve hot with grilled French bread.
Converted by MC_Buster.
Per serving: 1500 Calories (kcal); 91g Total Fat; (60% calories from fat); 72g Protein; 63g Carbohydrate; 148mg Cholesterol; 2095mg Sodium Food Exchanges: 1 Grain(Starch); 9 Lean Meat; 4½ Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.