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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A San Francisco Italian specialty from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 lbs fish (striped bass or rock cod preferred, but any fish will do) |
1/2 lb shrimp, cooked and peeled |
2 large crabs, cooked and cut in pieces but left in shells |
1 onion, peeled and chopped |
1/4 cup olive oil |
1 teaspoon parsley, minced |
1 garlic clove, peeled and minced |
3 cups tomatoes, cooked (canned is fine) |
1/2 cup celery, chopped |
salt and pepper, to taste |
Directions:
1. Clean fish and cut into serving portions.
2. Arrange in a large kettle; add shrimp and crab.
3. Brown onion in olive oil; add parsley and garlic and cook about five minutes.
4. Stir in tomatoes, celery and seasoning; cook about ten minutes.
5. Add to fish and cook slowly about 30 minutes.
6. Serve in soup plates, giving a selection of each kind of fish and some of the sauce.
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