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Categories:
onion green pepper garlic olive oil Italian plum tomatoes tomato paste red wine lemons fresh Italian parsley oregano basil salt freshly ground pepper lobster shrimp shell clams mussels sections firm fleshed fish
Viewed: 2 - Published at: 4 years agoIngredients
- 3 cups diced onion
- 3/4 cup diced green pepper
- 9 cloves fresh garlic, sliced thin
- 3/4 cup olive oil
- 2 cans (1-3/4 lb. each) Italian plum tomatoes, peeled
- 1 can (12 oz.) tomato paste
- 3 cups red wine
- 3 lemons, thinly sliced
- 1-1/2 cup chopped fresh Italian parsley
- 1-1/2 tsp. oregano
- 1-1/2 tsp. basil
- 1 tsp. salt
- Freshly ground pepper
- 8 sm. lobster tails
- 24 lg. shrimp, head on if possible
- 24 hard shell clams
- 24 mussels
- 8 king crab leg sections
- 3 lb. firm fleshed fish like tuna, swordfish, shark, etc.
Method
- Heat the olive oil in a large kettle.
- Add onions, green pepper and garlic, saute until translucent.
- Add Italian plum tomatoes, tomato paste, wine, lemons, 1/2 the parsley; cook 10 minutes longer.
- Add the remainder of the ingredients except the fish and shellfish.
- Bring to a boil, then lower heat to simmer Simmer about 30-40 minutes.
- Add lobster tail, crab and shrimp.
- Do not shell any of the shellfish.
- Scrub clean and place in the sauce in the shell.
- Stir into the sauce to cover all the shellfish.
- Cook about 10-12 minutes longer or until the shrimp are cooked and white.
- Add clams and mussels.
- Cook about 10-12 minutes longer or until the shells of the clams and mussels are open.
- In 8 individual large bowls place 1 crab leg section, 1 lobster tail, 3 shrimp, 3 clams and 3 mussels.
- Bring the sauce back to a boil.
- Place the firm fleshed fish in the boiling sauce to poach it for about 10 minutes .
- no longer!
- Carefully remove the firm flesh fish from the sauce and divide among the 8 bowls.
- Ladle out at least a cup and a half of sauce over all the shellfish and firm.
- Make sure a couple of slices of lemon are in each bowl.
- Sprinkle each bowl with the remaining parsley.
- Serve with plenty of crusty Italian bread to sop up the very tasty sauce .
- And plenty of napkins!
