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Categories:
onion garlic parsley extra-virgin olive oil tomatoes tomato sauce saffron water salt celery black pepper oregano fish scallops shrimp shell lobster
Viewed: 62 - Published at: a year agoIngredients
- 1/4 c. chopped onion
- 3 cloves garlic, chopped
- 1 tbsp. snipped parsley
- 1/4 c. extra virgin olive oil
- 4 med. tomatoes, skinned & diced
- 2 (8 ounce.) cans tomato sauce
- 1/2 teaspoon saffron
- 1 1/2 c. water or possibly fish stock
- 1-2 teaspoon salt
- 1/8 teaspoon celery seed
- 1 teaspoon black pepper
- 1/2 teaspoon oregano
- 2 pound fish cut into chunks (halibut, cod, red snapper, pompano, sea bass)
- 1/2 pound scallops
- 2/3 pound shrimp in shell
- 1 doz. clams in shell or possibly 2 (10 1/2 ounce.) cans clams mussels in shell (if possible)
- 2 lobster tails, cut into sm. slices
Method
- In Dutch oven, cook onion, garlic and parsley till onion is tender.
- Add in tomatoes, tomato sauce, water (or possibly stock) and spices.
- Cover, bring to a boil.
- Reduce heat, simmer uncovered 1/2 hour.
- Add in fish and seafood to sauce adding clams last.
- Cover tightly and bring to a boil.
- Cook over very low heat for 15 min.
- Serve over dry garlic bread in heated bowls.
- Garlic Bread: Thick slices of French bread and Garlic butter.
- Dry bread in oven and brush with garlic butter.
- Place in bottom of bowl and arrange slices and chunks of fish and shellfish around bread, then pour broth and sauce over all.
- Delicious!
