Servings
8 s
Ingredients
- 1/2 cup Olive oil
- 3 Leeks; white only, cleaned and sliced
- 2 Cloves garlic; finely diced
- 1 Yellow onion; peeled and chopped
- 1 cup
- 1 cup Fresh mushrooms; sliced
- 6 cups Fish stock; clam juice or water
- 1 cup Tomato sauce
- 1 cup dry white wine
- Cayenne
- Salt
- 2 pounds Total of clams; shrimp in shell; or mussels (soak clams or mussels in cold water for 1 hour and drain)
- 1 pound Fillet of white fish; sea bass; or cod, cut into small pieces
- Chopped parsley
- Date: box Mar 96 22:44:06 EST
Directions
- From: “Lisabeth Crawford (Pooh)” <104105.
- 1416@compuserve.com> Heat the olive oil in a large, heavy pot over medium heat.
- Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes.
- Add stock, tomato sauce, and wine.
- Bring to simmer, and season with cayenne and salt totaste.
- Add clams and mussels to pot if using.
- When they are almost cooked, add fish and remaining seafood, and simmer until all is tender.
- Garnish with parsley.
- Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%) Source: Miami Herald 3/21/96 Adapted from The Frugal Gourmet Cooks the Ancient Cuisines: China, Greexe, Rome by Jeff Smith MM-RECIPES@IDISCOVER.
- NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #85 From the MealMaster recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.