Italian Herbed Bread
INGREDIENTS:
1/2 c Olive oil Cayenne pepper to taste
3 Leeks, cleaned and sliced, 1 lb White fish boneless fillet,
-white part only -cut into small pieces
2 Cloves of garlic diced fine (cod, seabass, monkfish)
1 Yellow onion, peeled and 2 lb Combined, of any or all of
-chopped -{the following:
1 c Chopped celery Clams, soaked in fresh water
1 c Fresh mushrooms, sliced -1 hour then drained
6 c Fish stock, clam nectar or Crab,
-water Shrimp,
1 c Italian tomato sauce Mussels, scrubbed with the
1 c Dry white wine (maybe Soave) -beards removed
1/2 c Olive oil Cayenne pepper to taste
3 Leeks, cleaned and sliced, 1 lb White fish boneless fillet,
-white part only -cut into small pieces
2 Cloves of garlic diced fine (cod, seabass, monkfish)
1 Yellow onion, peeled and 2 lb Combined, of any or all of
-chopped -{the following:
1 c Chopped celery Clams, soaked in fresh water
1 c Fresh mushrooms, sliced -1 hour then drained
6 c Fish stock, clam nectar or Crab,
-water Shrimp,
1 c Italian tomato sauce Mussels, scrubbed with the
1 c Dry white wine (maybe Soave) -beards removed
Serves 8
(don't leave these out they are cheap, tasty and attractive) You can buy a 1/4 or 1/2 lb. of several items. Even if shrimp is $6 per lb. 1/4 lb. is affordable and will add flavor and variety.
Chopped parsley for garnish
Saute the leeks, onions, celery, garlic and mushrooms until the onions are clear. Add the stock, nectar or water, tomato sauce and white wine. Bring to a heavy simmer and taste. Add the cayenne pepper and salt to taste.
Prepare the seafood and add to the pot, remembering to add first those things which take longest to cook. The various shellfish go in with the shells on.
Simmer until done. Serve in large bowls over spaghetti.
(don't leave these out they are cheap, tasty and attractive) You can buy a 1/4 or 1/2 lb. of several items. Even if shrimp is $6 per lb. 1/4 lb. is affordable and will add flavor and variety.
Chopped parsley for garnish
Saute the leeks, onions, celery, garlic and mushrooms until the onions are clear. Add the stock, nectar or water, tomato sauce and white wine. Bring to a heavy simmer and taste. Add the cayenne pepper and salt to taste.
Prepare the seafood and add to the pot, remembering to add first those things which take longest to cook. The various shellfish go in with the shells on.
Simmer until done. Serve in large bowls over spaghetti.