2
pounds filet of fish cut into pieces
½- 1 pound of scallop, crab and or lobster
meat (use one or more)
1 pound small clams, mussels, crab or lobster claws
in the shell thoroughly cleaned and ready to cook
2 tablespoons olive oil
2 tablespoons cooking oil
1 large onion, diced
½ cup tri-colored peppers, diced
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3
cloves of garlic, minced
6 cups fish stock
3 Jersey Fresh tomatoes, peeled or 14 oz canned tomatoes
¼ teaspoon saffron shreds
¼ teaspoon fresh thyme
Salt and pepper to taste
1 bay leaf
½ cup white wine
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Video
Demo: windows
media, real
player
Heat olive oil in large heavy pot. Add onion, peppers
and garlic. Saute lightly. Add fish stock, peeled
tomatoes, saffron and thyme. Stir. Add salt and pepper
to taste and then the bay leaf. Simmer 10 minutes
stirring occasionally. Add the fish and shellfish
according to length of time it will take each to cook.
Cover the pot. Cook until the shellfish opens and
the fish separates easily when probed with a fork.
Serve on a platter and garnish with parsley and lemon
wedges.
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