| Cuisine: Italian | Type: Soup | Serves: 6 |
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Source:
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Gourmet Feb '87, page 68 |
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Attributes:
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Comments:
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A fish soup. |
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Serving Suggestions:
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Ingredients:
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1 cup chopped green bell pepper 1-1/2 cup chopped onion 1/3 cup olive oil 3 cans (14-ounces) Italian tomatoes plus sauce 2 tbs. tomato paste 2 cups dry red wine 1-1/2 tsp. dried basil 1-1/2 tsp. dried oregano 1-1/2 tsp. dried thyme 1/2 bay leaf 2 tsp. dried hot red pepper flakes 1 sprig parsley & minced parsley garnish 3/4 lb shrimp 24 cleaned hard shell clams 1-1/2 lb halibut or cod cut into 1-1/2 inch pieces 3/4 lb sea scallops |
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Instructions:
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1. To clean the clams: scrub thoroughly with a stiff brush under cold water. Discard any with cracked shells or that are not shut tightly. 2. Cook bell pepper and onion in oil in a kettle over moderately high heat. Cook till softened. Add tomatoes and juice with tomato paste, wine, basil, oregano, thyme, bay leaf, red pepper flakes and parsley sprig. 3. Bring liquid to boil, then cook at a simmer, covered, stirring occasionally for 1-1/2 hours. Meanwhile, shell the shrimp, leaving tails and the last joint intact. Cut down the back of each shrimp to butterfly it. 4. Discard the bay leaf and parsley sprig. Bring to a boil. Stir in clams. Cover. Check every 5 minutes, transfering any open clams to a bowl. Discard non-open clams after 20 minutes. Season with salt. Add shrimp, halibut or cod, and scallops. Bring to a simmer and cook covered 5 to 7 minutes or until fish just flakes. Stir in clams gently. Sprinkle with minced parsely and service with garlic parmesan toast. |
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Related recipes:
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None |
2001-03-10