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Recipe by: kellcy
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See below ingredients and instructions of the recipe
1 lg Onion - chopped
1 md Green Pepper - chopped
1/2 c Sliced celery
1 Carrot - shredded
3 Cloves of Garlic - minced
3 tb Olive Oil
2 lb Canned Tomatoes
8 oz Can of Tomato Sauce
1 ts Basil Leaf - crumbled
1 Bay Leaf
1 ts Salt
1/4 ts Pepper
1 lb Fresh/Frozen Halibut Steak
-(skin removed)
12 Clams or Mussels in shells
1/2 lb Shrimp - cleaned and
-deveined
1/2 lb Scallops
1/2 c Dry White Wine
In a heavy soup pot, saute onion, green pepper, celery, carrot, and
garlic in olive 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 and fish in pot and steam 5 - 10 minutes until the clams
open and the fish is flaky.*
Serve in soup bowls, sprinkled with parsley, accompanied by French or
sourdough bread.
*I have found it easier to steam the clams open separately and add
them to the soup.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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