Yields 8 Portions
1/2 cup Olive oil
3 each whites only; sliced Leeks
2 cloves finely sliced Garlic
1 medium chopped Onion
1 cup chopped Celery
1 cup sliced Mushrooms
6 cups Fish stock
1 cup Tomato sauce
1 cup Dry white wine
2 pounds Shell fish
1 pound White fish
Level of Difficulty:
This recipe has not been reviewed
For the shell fish you can use clams; shrimp in shell; and/or mussels for a total of 2 pounds. Soak clams or mussels in cold water for 1 hour and drain.
For the white fish you can use sea bass or cod cut into small pieces.
Heat the olive oil in a large, heavy pot over medium heat. Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes.
Add stock, tomato sauce, and wine. Bring to simmer and season with salt and pepper to taste. Add clams, mussels and shrimp to pot if using. When they are almost cooked, the shrimp will start to turn pink, add fish and simmer until all is tender.
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