1/2 cup olive oil
2 garlic cloves, chopped
1-1/2 cups onions, chopped
1/4 cup parsley, chopped
3 T. celery, chopped
2 T. green pepper, chopped
2 large cans of tomatoes
8 ounces tomato sauce
1 cup dry red wine
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon sweet basil leaves
1-1/2 pounds shrimp, shelled and cleaned
1-1/2 pounds assorted rock fish fillets
1-1/2 pounds cooked, cracked crabs
2 dozen clams
In a large kettle, saute onions, garlic, parsley, celery and green pepper in hot
oil. Add the tomatoes, tomato sauce, wine and seasonings. Simmer about 1 hour. Prepare
all seafood while sauce is cooking. Cut fish into pieces, clean and crack the crab
and scrub clams.
After the sauce is cooked, add the seafood (EXCEPT the clams) to the kettle. Cook over low heat, about 25 minutes. Then add the clams.
As soon as the clams open, serve. Discard clams that do not open. Makes 6 servings.
Serve with hot French bread.