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4 ounce Shrimp
8 ounce Fish, Fillets
4 ounce Clams
3 cup Fish Stock
1 cup Clam Juice
½ cup Red Wine
1 tablespoon Corn Oil
3 Garlic Cloves, Crushed
3 stick Celery, Diced
1 Potato, Peeled & Finely Diced
1/3 cup Tomatoes, Chopped
1 Green Pepper, Diced
½ teaspoon Basil
½ teaspoon Oregano
2 Bay Leaves
1 teaspoon Paprika
½ teaspoon Celery Seeds
½ teaspoon Mustard, Dry
½ teaspoon Cilantro, Dried
Heat the oil in a large soup pot. Saute' the onion and garlic until the onions are transluscent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil.
8 ounce Fish, Fillets
4 ounce Clams
3 cup Fish Stock
1 cup Clam Juice
½ cup Red Wine
1 tablespoon Corn Oil
3 Garlic Cloves, Crushed
3 stick Celery, Diced
1 Potato, Peeled & Finely Diced
1/3 cup Tomatoes, Chopped
1 Green Pepper, Diced
½ teaspoon Basil
½ teaspoon Oregano
2 Bay Leaves
1 teaspoon Paprika
½ teaspoon Celery Seeds
½ teaspoon Mustard, Dry
½ teaspoon Cilantro, Dried
Heat the oil in a large soup pot. Saute' the onion and garlic until the onions are transluscent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil.
