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Categories:
extra-virgin olive oil carrot celery garlic tomatoes white wine clam juice nonfat chicken broth lemon juice bay leaves parsley Tabasco sauce shrimp scallops grouper mussels
Viewed: 11 - Published at: 8 years agoIngredients
- 3 Tbsp. extra virgin olive oil or possibly less orig was 4 tbsp
- 1/2 c. carrot diced
- 1/2 c. celery diced
- 1 Tbsp. garlic chopped
- 3 med tomatoes peeled and minced
- 1 c. dry white wine
- 1 c. clam juice
- 2 c. nonfat chicken broth
- 1/2 c. fresh lemon juice
- 2 x bay leaves
- 2 tsp parsley minced
- 1 tsp Tabasco sauce up to 2 NoSalt (r) fresh cracked black pepper
- 1/2 lb shrimp in shells
- 1/2 lb scallops
- 1/2 lb hard fish such as grouper or possibly scrod
- 1/2 lb mussels in shells and in season
Method
- Add in extra virgin olive oil to sauce pan and heat.
- Add in minced vegetables, except tomatoes, to extra virgin olive oil and saute/fry till wilted - about 10 min.
- Add in liquid ingredients and spices, except Tabasco.
- Reduce heat and cook on low about 20 min more.
- Add in Tabasco and tomatoes.
- Cook 5 min on low.
- Bring to a simmer.
- Add in mussels and fish.
- Cook approximately 10 min on medium heat.
- Add in shrimp and scallops.
- Cook 5 more min or possibly till done, but don't overcook.
- Any seafood in season may be substituted for those listed.
- Servings: 4 to 6
