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1/2 cup olive oil
3 cloves garlic
1 1/4 cups chopped onion
3/4 cup chopped green onion
3/4 cup chopped green pepper

Saute 10 minutes, then add #2.


1 (12 oz.) tomatoes (Italian pear)
1 (6 oz.) tomato paste
1 3/4 cups burgundy wine
1/3 cup chopped parsley
2 tsp. dried oregano leaves
1/2 tsp. basil leaves
2 tsp. salt
1/4 tsp. pepper
3/4 cup water

Cover; cook 15 minutes. Uncover and cook 15 minutes.



Halibut or Snapper, 1 1/2 lbs., cut into bite size
Clams 12 (2-3 per person)
Shrimp, 1/2 - 1 lb. (30 per pound)
Whole Crab, 1 or 2, 2 lbs. each; cleaned and cracked
Scallops, 1/2 lb.
Mussel, 1/2 lb.

Clean all seafood and put in zip-lock bags and refrigerate until evening preparation time.

Sauce preparations is easy, only takes time to chop and clean vegetables and spices.

First saute group 1 then add group 2. Then add seafood according to each cooking time. Putting Shrimp last it only needs to turn pink, cooking only a few minutes. You can change seafood for your own preference.

Serve with a green salad and lots of fresh French bread for the sauce.

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