Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive or vegetable oil
1 large yellow onion -- chopped
3 cloves garlic -- minced
1 medium sweet green pepper -- seeded, and sliced
-- lenghwis into
-- strips
-- about 1/4" wide
1 can low sodium crushed tomatoes -- 1 lb, w/juice
1 1/2 cups low sodium chicken broth
1/2 cup bottled clam juice
1/2 teaspoon dried basil -- crumbled
1/2 teaspoon dried thyme -- crumbled
1/2 teaspoon dried oregano -- crumbled
1/2 teaspoon red pepper flakes
1 bay leaf
8 clams or mussels in the shell -- scrubbed
1/2 pound haddock -- halibut,or cod
-- fillets, cut into 1
-- 1/2"piece
1/4 pound sea scallops -- cut up
1/2 pound shrimp -- shelled and
-- deveined
3 tablespoons minced fresh basil -- or parsley
1/4 teaspoon black pepper |
Preparation:
In a 4 quart dutch oven heat olive oil over moderate heat for 1 minute; add onion, garlic and green pepper and cook, stirring, until onion is golden - about 7 minutes. Add tomatoes with their juice, broth, clam juice, dried basil, thyme, oregano, red pepper flakes and bay leaf; cover and simmer 45 minutes. Add clams, bring to a simmer, then add haddock, scallops and shrimp. Simmer, uncovered, stirring often, 3 to 5 minutes or until clams open. Discard bay leaf and any unopened clams. Ladle into heated bowls; sprinkle with fresh basil and black pepper. |
