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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Garrett Estate in Fort Worth, Texas in 1994. Ingredients:
1 pound white fish cut into 2” pieces |
1/2 pound each clams, crab, lobster, scallops, mussels and shrimp |
1/4 cup olive oil |
3 white onions chopped |
2 garlic cloves pressed |
2 pounds canned peeled tomatoes including liquid |
1 cup chopped mushrooms |
4 celery stalks chopped |
2 teaspoons salt |
1 teaspoon cayenne pepper |
1 bay leaf |
1/2 cup red wine |
4 cups water |
Directions:
1. Prepare fish and shellfish by cleaning and cutting into bite size pieces.
2. Heat oil in large pot.
3. Fry onions and garlic on medium heat for 5 minutes.
4. Add remaining ingredients except seafood and bring to a boil.
5. Reduce heat and cover then cook one hour.
6. Add fish and cook 20 minutes.
7. Add shellfish and simmer 5 minutes more.
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