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Ingredients:
1 onions, chopped 2 garlic cloves, roughly chopped 1/4 cup olive oil 2 cups dry white wine, 1 tablespoon grated orange peel 1 1/2 cups orange juice 1 tablespoon sugar
1 tablespoon fresh coriander, minced 1/4 cup fresh basil leaves, minced 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried oregano 28 ounces Italian plum tomatoes, mooshed up, juice and all
24 scrubbed small clams (optional) 1 1/2 pounds raw shrimp, shelled and deveined 1 pound fish (firm fleshed i.e. bass, snapper, cod), chunked 6 ounces frozen crab meat, defrosted, drained and
cleaned
Directions: Cook onion and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15
minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and
simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes.
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