Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
3 tb Butter or margarine
1 lg Onion, chopped
3 Stalks celery, sliced
3 Potatoes, peeled and chopped
1 cn (8 oz) tomato sauce
1 cn (14.5 oz) tomatoes
1 cn (13.75 oz) chicken broth
1 McCORMICK'S Bay Leaf
1 ts McCORMICK'S Basil Leaves
1 ts McCORMICK'S Garlic Powder
1 ts McCORMICK'S Oregano Leaves
1 lb Frozen fish fillets (cod, haddock, or
Sole), cut into 1-in cubes
1 cn (6.5 oz) chopped clams, undrained
1 lb Shrimp, peeled, deveined, and chopped
In a Dutch oven, saute vegetables in butter/margarine over low heat until onions are transparent. Add tomato sauce, tomatoes, broth, bay leaf, basil, garlic, and oregano; cover and simmer for 20 minutes. Add fish, clams, and shrimp; simmer for 15 minutes more.
Makes 2 quarts.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.