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Categories:
olive oil parsley fresh basil leaf garlic onion tomatoes tomato sauce water white wine sugar salt oregano pepper clams littleneck clams mussels shrimp white fish
Viewed: 38 - Published at: a year agoIngredients
- 14 cup olive oil
- 12 cup fresh parsley leaves
- 12 cup fresh basil leaf
- 3 garlic cloves, peeled
- 1 medium onion, chopped
- 23 ounces whole tomatoes, undrained
- 16 ounces tomato sauce
- 2 cups water
- 12 cup dry white wine
- 1 tablespoon sugar
- 2 teaspoons salt
- 14 teaspoon oregano (Mediterranean is BEST)
- 14 teaspoon pepper
- 12 ounces minced clams
- 1 dozen littleneck clams (optional)
- 1 dozen mussels
- 1 lb raw cleaned shrimp
- 1 12 lbs white fish (deboned and cut into pieces)
Method
- NOTE: Mussels and clams need to be alive when bought and cleaned before cooking.
- Heat oil in large Dutch oven medium heat.
- Chop parsley and basil coarsely.
- Add garlic to electric chopper or food processor, then parsley and basil for a few seconds.
- Add all to oil in pan.
- Pulse onion in processor and also add to oil.
- Saute about 10 minutes, stirring occasionally.
- Season to taste (salt, Old Bay Seasoning, or Tony Chachere's are good staples).
- Add tomatoes, sauce, minced clams (optional if not using fresh clams), water, wine, sugar, salt, oregano, pepper to pot.
- Cover and simmer over medium to low heat for 30 minutes at least I personally let them simmer for nearly 2 hours over low heat.
- (You can make this part a day ahead and refrigerate.
- ).
- Add clams and mussels to soup and simmer about 15 minutes or until shells pop open.
- Then add all remaining fish and shrimp and cook for 5-10 minutes more.
- Serve (as is) or over pasta (goes a bit further).
