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1/2 c Olive oil
30 ml Garlic -- to taste - minced
1 1/2 c Onion -- chopped
1/4 c Parsley -- chopped
2 tb Celery -- chopped
1 tb Green pepper -- chopped
1 cn No.2 1/2 can tomatoes
8 oz Can tomato sauce
1 c Dry red wine -- or sherry
1 ts Salt
1/4 ts Freshly ground pepper
1/2 ts Paprika
1/2 ts Sweet basil leaves -- Chopped
1 1/2 lb Assorted fish fillets - -- Sea bass, rock cod, Etc
1 1/2 lb Crabs; cooked -- cracked
1 1/2 lb Shrimp -- shelled and deveined
24 Clams

Saute garlic, onions, parsley, celery and green pepper in hot oil using a large heavy kettle or Dutch oven; add tomatoes, tomato sauce, wine and seasonings; simmer one hour; prepare seafood while sauce cooks; cut fish into pieces, clean the cracked crab, scrub the clams; after sauce is cooked, add the fish and crabs; cook over low heat until fish is almost done, about 20 minutes; add the shrimp and cook 3 minutes; add the clams; as soon as the clams open, ladle into warm soup bowls. Serve with warm French bread to dip up the sauce. Yield: 6 servings.

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