© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: J. David Holmes
1 Onion, chopped
1 Green Pepper, chopped
½ C Celery, sliced
1 carrot, shredded
3 Cloves garlic, minced
3 tablespoon Olive Oil
2 1 pound Cans Tomatoes, Canned
1 8 ounce Can Tomato Sauce
1 teaspoon Basil Leaves, crumbled
1 Bay Leaf
1 teaspoon Salt
¼ teaspoon Black Pepper
1 pound Halibut Steak, skinned and boned
1 dozen Clams Or mussels, in shells
½ pound Shrimp, cleaned
½ pound Scallops
½ C Dry White Wine
In a heavy soup pot, sauté onion, green pepper, celery, carrot and garlic in oli
ve oil until soft.
Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to boiling,
reduce heat and simmer, uncovered, for 2 hours. Remove and discard bay leaf.
Add the halibut, shrimp, scallops and wine, simmer 10 minutes.
Place clams in pot and steam 5 - 10 minutes until the clams open and the fish is
flaky (or steam the clams in a separate and add to the soup).
Serve in soup bowls, sprinkled with parsley, accompanied by French or sourdough