 |
Prep Time: 8 Minutes Cook Time: 32 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Very easy dish that works well with many types of fish or seafood. I sometimes substitute shrimp and scallops for the fish and use crab instead of clams Ingredients:
4 tablespoons olive oil |
1 chopped onion |
1 sliced green pepper |
1 cup chopped celery |
2 crushed garlic cloves |
28 ounces whole tomatoes, undrained |
8 ounces tomato sauce |
1 cup clam juice |
1 cup white wine |
1 teaspoon basil |
1/4 teaspoon thyme |
1 bay leaf |
1 lb diced cod |
24 whole clams |
1/8 teaspoon hot pepper sauce |
1/4 cup chopped fresh parsley |
1 cup crouton |
Directions:
1. In a large kettle heat olive oil over medium hat and saute the onion, celery and garlic until tender.
2. Add undrained tomatoes, tomato sauce. clam juice, white wine, basil, thyme and bay leaf.
3. Simmer covered for 30 minutes.
4. Add diced cod, clams and hot pepper sauce.
5. Continue cooking an additional 5 minutes or until clam shells open.
6. Garnish with parsley and croutons.
|
|