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Olive oil (enough to cover bottom of pan)
5 garlic cloves, minced
Parsley, handful, chopped
3 leeks, sliced thinly, discard all green part
6 potatoes, cut into sm. pieces
2 zucchini, cut into slices
1 lb. flounder
1 lb. scallops
1 lb. med. shrimp
12 sm. clams
Dash red pepper flakes
6 bottles clam juice
4 plum tomatoes, cut into sm. pieces
Clean fish. Shell shrimp. Scrub clams and scallops. Wash with cold water and refrigerate. Prepare vegetables. Chop parsley and garlic, tomatoes, potatoes, leeks and zucchini. Saute oil, garlic and parsley for a moment and add all your vegetables and clam juice. If vegetables are not covered, add water. Add only the flounder at this time. Bring this to a boil and reduce to a simmer until all vegetables are cooked about 45 minutes. Keep covered. Add shrimp, scallops and clams. Continue to simmer for an additional 15 minutes.