1/4 cup olive oil
1 cup chopped onions
1 cup chopped green peppers
4 minced garlic cloves
1/2 cup fresh parsley, chopped
OR
2 tablespoons dried parsley
2 8-ounce cans tomato sauce
4 cloves garlic, minced
2 bay leaves
1 tablespoon salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/2 teaspoon Tabasco sauce
1 quart water
1 1/2 cups dry white wine
1 pound halibut, cut in 1" pieces
1 pound shrimp, shelled (raw)
36 clams, in shells
Crab chunks, abalone or whatever seafood is available
Servings: 6
1. In a 4-quart pot sauté onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water. Simmer covered for 2 hours stirring occasionally. Add wine, cook uncovered 10 minutes.
2. Add fish and clams and cook until clam shells pop open (approximately 10 minutes). Add shrimp, and crab until well heated. Avoid stirring as it will break up the fish chunks. Serve with garlic bread and a green salad.
1 cup chopped onions
1 cup chopped green peppers
4 minced garlic cloves
1/2 cup fresh parsley, chopped
OR
2 tablespoons dried parsley
2 8-ounce cans tomato sauce
4 cloves garlic, minced
2 bay leaves
1 tablespoon salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/2 teaspoon Tabasco sauce
1 quart water
1 1/2 cups dry white wine
1 pound halibut, cut in 1" pieces
1 pound shrimp, shelled (raw)
36 clams, in shells
Crab chunks, abalone or whatever seafood is available
Servings: 6
1. In a 4-quart pot sauté onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water. Simmer covered for 2 hours stirring occasionally. Add wine, cook uncovered 10 minutes.
2. Add fish and clams and cook until clam shells pop open (approximately 10 minutes). Add shrimp, and crab until well heated. Avoid stirring as it will break up the fish chunks. Serve with garlic bread and a green salad.