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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From my collection of handwritten recipes 1960's. Ingredients:
1 lb fish fillet, skinned |
1 cup onion, chopped |
1 garlic clove, minced |
1/4 cup margarine |
2 cups chopped tomatoes |
2 (10 ounce) cans condensed beef broth |
1/2 cup sherry wine |
4 lemon slices |
2 teaspoons salt |
3 whole allspice |
1 bay leaf |
1 lb deveined shrimp |
1 dozen clam |
parmesan cheese |
Directions:
1. Cut fish fillets into large pieces. Saute onion and garlic in margarine. Add tomato, broth, sherry, lemon, and seasonings; simmer uncovered 30 minutes. Add fish, shrimp and clams; simmer 15 minutes or until clams open. Top with parmesan cheese.
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