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Categories:
olive oil garlic boneless fish littleneck clams white wine tomatoes oregano sugar bay leaves parsley salt
Viewed: 73 - Published at: 4 years agoIngredients
- 1/2 c. olive oil
- 3 garlic cloves, minced
- 2 lb. fresh boneless fish, i.e., mixture of scallops, shrimp and cod
- 12 littleneck clams
- 1 c. dry white wine
- 2 c. fresh or canned tomatoes, peeled and chopped
- 1 tsp. dry oregano
- 1 tsp. sugar
- 2 bay leaves
- 1/2 c. chopped fresh parsley
- salt and pepper to taste
Method
- In Dutch oven, pour olive oil and cook over moderate heat. When hot, add garlic and cook 15 seconds.
- Add 1/2 of fish mixture, the clams, wine, tomatoes, oregano, salt and pepper. Cook over high heat; simmer for 1 minute.
- Lower heat; cover and cook 2 minutes.
- Add remaining fish; stir gently for 2 more minutes.
- Stir in parsley.
- Serve with garlic bread.
- Serves 4.
