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Categories:
olive oil yellow onion garlic tomatoes fish Tabasco sauce hearty red wine fresh basil bay leaf shrimp crab clams red snapper salt fresh parsley
Viewed: 82 - Published at: 2 years agoIngredients
- 1/4 cup olive oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 (16-ounce) cans chopped tomatoes, undrained
- 2 cups fish or chicken stock (page 91), or water
- Dash of Tabasco sauce
- 1 cup hearty red wine
- 3 tablespoons fresh basil, cut into chiffonade
- 1 bay leaf
- 1/2 pound shrimp, raw, unpeeled
- 1 small cooked crab, cut into serving pieces
- 6 or 8 small clams
- 1/2 pound red snapper, halibut, or other white fish
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley, for garnish
Method
- Place a large saute pan over medium-high heat and add the oil.
- Add the onion and saute for about 5 minutes, until softened.
- Add the garlic and saute for 2 minutes.
- Transfer the contents of the pan to the slow cooker and add the tomatoes, stock, Tabasco sauce, wine, basil, and bay leaf.
- Cover and cook on low for 4 to 6 hours (though it could be left on for 8 hours if necessary), until the stock is rich and hot, ready for the fish.
- About 30 minutes before serving, add the shrimp, crab, clams, and fish.
- Cover and cook on high for about 30 minutes, until the fish turns opaque.
- Season to taste with salt and pepper and serve garnished with a sprinkling of the parsley.
