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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Found this in an fund raising cookbook for Church Home and Hospital School in Baltimore, dated 1985. I have not tried it yet but plan to do so real soon. Ingredients:
3 large onions, chopped |
1/2 cup olive oil |
1 quart water |
2 cups dry red wine or 2 cups white wine |
2 (10 ounce) cans tomato paste |
1 tablespoon sugar |
1 tablespoon salt |
1 teaspoon oregano |
1 teaspoon basil |
1 teaspoon pepper |
2/3 cup parsley flakes |
1 lb skinless fish fillet |
1 lb crabmeat |
3 dozen cherrystone clams or 3 dozen oysters, in the shell |
Directions:
1. In a large pan, sauté onions in oil until tender. Add water, wine, tomato paste and seasonings. Simmer, covered, 1 hour. Wash fish and cut into 6 pieces. Check and remove any shell pieces from crabmeat. Scrub clam and/or oyster shells well with a brush.
2. Add shellfish to the broth first and cook for 20 or 30 minutes or until the shells open. Then add the fish. And cook another 6 to 10 minutes.
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