makes 6 servings...tasty, but expensive
Ingredients:- 1/2 lb clams (can also substitute mussels or oysters)
- 1 cup dry white or red wine
- 1/2 cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 green pepper, chopped
- 1/4 lb dried mushrooms, soaked in water and drained
- 4 ripe tomatoes, peeled, seeded, and chopped
- 4 tablespoons Italian tomato paste
- 2 cups red wine, such as Pinot Noir or Zinfandel
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh basil or 1 teaspoon dried basil
- 1 sea bass or striped bass, about 3 lbs, cut into serving pieces or 3 lbs thick fish fillets, cut into serving pieces (or hallibut, or cod... 2 lbs is also fine)
- 1 lb crab meat
- 1 lb raw shrimp, shelled
- 3 tablespoons chopped parsley
Directions:- Steam the clams in the 1 cup white or red wine until they open -- discard any that do not open.
- Strain the broth through two thicknesses of cheese-cloth and reserve (this step to make broth finer... optional).
- Heat the olive oil in a deep 8-qt pot and cook the onion, garlic, pepper, and mushrooms for three minutes.
- Add the tomatoes and cook four minutes.
- Add the strained clam broth, tomato paste, and two cups red wine.
- Season with salt and pepper and simmer for about 20 minutes. Taste and correct seasoning.
- Add the basil and the fish, and just cook the fish through about three to five minutes.
- Finally, add the steamed clams, crab meat, and shrimp. Heat just until shrimp are cooked. Do not overcook.
- Sprinkle with parsley and serve.
Tips:- You COULD get clams fresh, but it's much simpler to get them frozen or canned because then you don't need to steam them yourself, which is a lot of work.
- The red wine is crucial... don't get the cheap stuff!!!
- Make sure the broth does NOT boil when it's supposed to be "simmering"... check on it once in a while
- Make sure to wash off frozen shrimp