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cherrystone clams olive oil onion green pepper garlic tomatoes firm white fish white fish parsley white wine salt Bread
Viewed: 44 - Published at: 3 years agoIngredients
- 24 cherrystone clams or mussels
- 6 Tbsp. olive oil
- 1 large onion, chopped
- 1 small green pepper, chopped
- 2 to 3 cloves garlic, minced
- 1 c. (1 small can) tomatoes
- 2 lb. firm white fish (halibut, haddock, cod, bass, etc.; use 2 kinds of fish)
- 1 lb. squid or use another of the white fish
- 1/4 c. parsley, chopped
- 1 1/2 c. dry white wine
- salt and pepper to taste
- 8 thick slices bread
Method
- Scrub the clams/mussels under running water.
- Set aside. Saute the onion, pepper and garlic for 5 minutes in 1 tablespoon of olive oil.
- Add tomatoes and their liquid and bring to a boil. Cut the fish into 1 1/2-inch wide pieces.
- If using squid, clean thoroughly and cut into 2 x 1/2-inch strips.
- Place the clams/mussels in the bottom of a heavy kettle.
- Pour 4 tablespoons olive oil in kettle.
- Scatter 1/2 the vegetable mixture over the shellfish.
- Add fish and squid; spread the rest of the vegetable mixture over the top.
- Pour on the wine.
- Cover and bring to a boil.
- Reduce heat to low and simmer until clams are open and fish flakes easily, about 20 to 30 minutes.
