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Fish


1/4 cup olive oil

1/4 cup unsalted butter

1/2 yellow onion, chopped

2 teaspoons minced garlic

1/2 celery rib, chopped

1 carrot, chopped

1 tablespoon chopped fresh fennel bulb

1/2 green bell pepper, chopped

1/2 leek chopped

1 28-ounce can crushed tomatoes

1 tablespoon tomato paste

2 cups water

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon minced fresh oregano

1/2 teaspoon minced fresh basil

1/4 teaspoon minced fresh thyme

4 bay leaves

Pinch of cayenne pepper

1 cup dry white wine

1/2 pound halibut, cut into 2-inch cubes

1/2 pound swordfish, cut into 2-inch cubes

8 cherrystone clams, scrubbed

8 mussels, scrubbed and cleaned

8 scallops

8 prawns, peeled and deveined

1 cooked Dungeness crab, cracked and cleaned


Chopped Italian parsley for garnish


Heat olive oil and butter in Dutch oven or large heavy pan over medium heat. Add onion and garlic


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and saute 1 minute. Add celery, carrot, fennel, bell pepper and leek and saute 5 minutes until softened. Stir in crushed tomatoes, tomato paste, water, salt, pepper, oregano, basil, thyme, bay leaves and cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring occasionally, until reduced and thick. Remove bay leaves. Stir wine, halibut and swordfish into sauce and cook 15-20 minutes, until fish flakes easily with a fork. Scrub clams and mussels. Gently add scallops, prawns and cracked crab to the sauce. Place clams and mussels on top. Cover and simmer until clams and mussels open, 5-7 minutes.

Unrated