1 large onion, thinly sliced
1 cup chopped green onions
3 cloves garlic, finely chopped
1/2 cup chopped fresh parsley
1 bell pepper, seeded and diced
3 cups tomato sauce
1 cup dry white wine
1 cup water
1/4 teaspoon crushed thyme
1/4 teaspoon crushed rosemary
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 bay leaf
1 pound crab or firm white fish, cubed
1 pound shrimp
6 scallops or clams in the shell
1. Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour.
2. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open.
3. Discard any shells that do not open.
1 cup chopped green onions
3 cloves garlic, finely chopped
1/2 cup chopped fresh parsley
1 bell pepper, seeded and diced
3 cups tomato sauce
1 cup dry white wine
1 cup water
1/4 teaspoon crushed thyme
1/4 teaspoon crushed rosemary
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 bay leaf
1 pound crab or firm white fish, cubed
1 pound shrimp
6 scallops or clams in the shell
1. Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour.
2. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open.
3. Discard any shells that do not open.
