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1 1/2 c Finely chopped onions
2 tb Minced garlic
2 c Finely chopped leeks, white part only
6 c Fish stock
1 1/4 c Finely diced celery
2 c Coarsley chopped red bell pepper
1/2 ts Fennel seeds
2 ts Loosley packed saffron
2 tb No salt added tomato paste
1 lg Bay leaf
1/2 ts Dried leaf thyme
1 ts Ground turmeric
1 lb Skinned, boned monk fish or snapper fillet
1 lb Skinned, boned swordfish, sea bass or fluke
1 lb Skinned, boned tilefish or halibut fillet
2 1/2 c Chopped tomatoes
8 oz Large shrimp, peeled
18 Littleneck clams
1/3 c Finely chopped Italian parsley
Saute onions, garllic and leeks in 2 tablespoons of the stock in a large saucepan until wilted. Add celery and bell peppers. Cook about 1 minute, stirring, then add fennel, saffron, remaining stock, tomato paste, bay leaf, thyme and turmeric. Cook 10 minutes. Cut all fish into 1-2" cubes. Add monk fish and tomatoes to vegetable mixture. Stir and cook 3-5 minutes, then add swordfish and tilefish. Cook 3-5 minutes more; add shrimp and clams. Cook 7-10 minutes until shrimp are pink and clams open. Discard any cla Sprinkle with parsley and stir. Serve with rice. Makes 12 servings.
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