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1/4 cup cooking oil (1/2 olive oil)
1 cup chopped onions
1 cup chopped green peppers
4 minced garlic cloves
1/2 cup chopped parsley (or 2 tablespoons dried parsley)
2 8oz. cans tomato sauce
4 minced garlic cloves
2 bay leaves
1tablespoon salt
1/4 teaspoon each, thyme and marjoram
1/2 teaspoon tabasco
1 quart water
11/2 cups dry white wine
1 lb. halibut, 1" pieces
1 lb. shrimp, shelled (raw)
3 dozen clams, in shells
crab chunks or abalone or whatever seafood is available
In a 4-quart pot saute 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. 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 chopped parsley (or 2 tablespoons dried parsley)
2 8oz. cans tomato sauce
4 minced garlic cloves
2 bay leaves
1tablespoon salt
1/4 teaspoon each, thyme and marjoram
1/2 teaspoon tabasco
1 quart water
11/2 cups dry white wine
1 lb. halibut, 1" pieces
1 lb. shrimp, shelled (raw)
3 dozen clams, in shells
crab chunks or abalone or whatever seafood is available
In a 4-quart pot saute 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. 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.