Recipe Categories : | Abalone
| All Seafood | MAIN
Serves : about 6
- 1 large onion
- 1 bunch green onions,
including tops, sliced
- 1 green pepper
- 2 whole cloves
- ¼ cup salad
or olive oil
- ¼ cup chopped
- 16 oz can stewed
- 8 oz can tomato
- 2 cups white or
- 1 cup fish stock
- 1 bay leaf
- salt, to taste
- ¼ teaspoon
- pinch thyme
- 1 lb whitefish,
- ½ lb abalone
- 12 fresh clams
- 1 lb fresh prawns
or crab, optional
Preparation and Cooking Instructions :
- In a Dutch oven
or frying pan that has a cover, sauté the onion, green onion,
bell pepper and garlic in oil, about 5 minutes. Add parsley, tomato
puree, stewed tomatoes, wine and fish stock or use all water and seasonings.
Cover and simmer for 1 hour.
- Remove the garlic.
Scrub the clams or mussels to remove any sand from the shells and arrange
them in the bottom of a large pan. Rinse the abalone if they have been
previously frozen. If you are using prawns cut them down the backs with
kitchen scissors, wash out the sand vein; place on top of the clams.
If you are using crab, crack the crab and place on top of the clams.
Add the cubed fish. Pour on the hot prepared sauce; cover and simmer
until the clam shells open, 20 to 30 minutes.
- Serve in large
soup bowls or soup plates, with some of each shellfish in each bowl.
Makes about six servings. Sourdough French bread and a green salad are
good go well with this.
& Shellfish by James Peterson
From Publishers Weekly:
Peterson (Sauces and Splendid Soups) has compiled a comprehensive, deftly
organized guide to the preparation of seafood. The volume's four easily
cross-referenced parts begin with cooking techniques and recipes in "Finfish"
and "Shellfish." "Seafood in Other Guises" contains recipes for salads,
soups, stews and such dishes as Ricotta and Sage Agnolini in Tomato Shrimp
Broth and Salmon and Smoked Salmon Mousse Napoleons. "Finfish Dictionary"
includes tips for identifying and cooking more than 200 species. The impressive
range of Peterson's 150-plus recipes moves from the simple (Baked Mackerel
with Mustard and Bread Crumbs) to the more challenging (Curry-Flavored
Monkfish Croquettes with Pear Chutney) and includes the unusual (Arctic
Char Baked in Salt; Indian-Style Sweet-and-Hot Seafood Chowder with Coconut
Milk). Sidebars and boxes include tips for such things as taking the meat
from lobster shells and buying scallops or seasoned vinegar for sushi.
Charts for traditional ethnic dishes offer at-a-glance guides to ingredients,
flavors, enrichers and garnishes. Peterson's authoritative, informal prose
style blends well with the book's organization to make this volume a reference
sure to please amateur and professional cooks. Also included are a glossary,
source list and color photos.
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