Ingredients:
4 Cups Motts Clamato Juice (Available at most grocery stores)
1 Cup Chicken Broth
1-2 lbs of fresh seafood (cod, halibut, clams, crab, scallops, mussels, shrimp or prawns (peeled and de-veined) in any combination
1/2 Cup white wine
1 8oz Can of diced tomatoes
1 Bay Leaf
1/4 Cup finely chopped parsley
5 Cloves Garlic- coarsely chopped
1 Small Zucchini (Optional)
1 Tablespoon Olive Oil
1 Tablespoon oregano
1 Tablespoon basil
2 Shallots - finely diced
1-2 lbs of fresh seafood (cod, halibut, clams, mussles, crab, scallops, shrimp or prawns (peeled and de-veined) in any combination
Dash of Worcestershire
2-3 Tablespoons of old bay seasoning (More if you wan it spicier)
Sea Salt and fresh cracked pepper to taste
 |
| Last night's dinner for Lent |
Cooking directions:
1. In a deep sauce pan under medium heat add olive oil, garlic, shallots and bay leaf and saute until onions go clear. Don't brown garlic.
2. Add the white wine to deglaze, then the clamato juice, chicken broth, and can of tomatoes. Bring to simmer.
3. Add Old Bay seasoning, oregano, basil, dash of worcestershire, salt and cracked pepper to taste and simmer for 15 minutes
4. Cut the zucchini in 1/8" thick rounds and add to the pot. Let cook for 5 minutes
5. Finally add the seafood, cover the pot and let simmer for 5 minutes or until seafood is cooked.
6. Sprinkle in parsley in the final minutes of cooking and double check salt content.
7. Serve in a large bowl and accompany with sourdough or french loaf bread and butter.
Enjoy!
No comments:
Post a Comment