Monday, January 21, 2008
I adapted it from our trusty Better Homes and Gardens Cookbook.
8 oz. fish fillets (I used lingcod)
8 oz. peeled and deveined shrimp
½ cup sliced fresh mushrooms
½ cup green bell pepper
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon garlic, minced
1 14 ½ oz. can diced tomatoes
1/3 cup white wine
2 tablespoons fresh parsley, chopped
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon sugar
1/8 teaspoon crushed red pepper
¼ cup water
¼ teaspoon salt
Cut fish into 1½ inch pieces and refrigerate until needed.
In a large saucepan cook mushrooms, sweet pepper, onion, and garlic in hot oil till tender but not brown. Stir in undrained tomatoes, wine, parsley, tomato paste, lemon juice, basil, oregano, sugar, crushed red pepper, water and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Add clams, fish pieces, and shrimp to saucepan. Cover and simmer for 5-10 minutes more or till clams open, fish flakes easily, and shrimp are opaque. Check for seasoning and add more salt if necessary. Discard any unopened clams.
Posted by Mike at 11:24 AM