We’ve enjoyed making it, and dining out.
Lots of fun, family times at our local favorite seafood restaurant “Bluefin” .. check it out.
Prep Time | 30 minutes |
Cook Time | 20 minutes |
Servings |
people
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- 1/3 cup Extra Virgin Olive Oil
- 3 chopped onions
- 2 stalks celery
- 1 whole green pepper chopped
- 3 cloves garlic
- 1 tsp dried oregano
- 1/3 cups chopped parsley
- 1 20 oz can plum tomatoes
- 1 pint clam juice
- 2 tsp lemon juice
- 1 pc saffron soaked in 2 tbsp hot water 10 minutes
- 1 cups dry sherry or Sauterne
- To Taste salt and pepper
- 2 jumbo lobster tails cut into large chunks, shell and all
- 1 1/2 lbs jumbo shrimp deveined
- 1 lb scallops rinsed and drained
- 1 1/2 lbs Fish fillets: bass, halibut, snapper cut into large chunks
- 24 ea little neck clams or mussels
- 1 loaf sour dough bread
Ingredients
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- Heat oil in large pot or Dutch oven; add chopped vegetables, garlic, oregano & parsley. Sauté' until vegetables are tender. Stir in tomatoes, clam juice, lemon juice & saffron in water; bring to boil. Lower heat & simmer 10 minutes.
- Add wine, salt, pepper, shellfish & fillets; cover pot & continue to simmer, stirring often, for 15 minutes, or until clams open. Taste to correct seasonings; serve in large bowls with sour dough bread.
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