Ingredients:
6 to 8 large peeled shrimp
4 to 6 oz. thick fish filets -- cut into several pieces
1 dozen small-necked clams
1/2 lb. mussels, cleaned and bearded
Seven 8 oz. cans tomatoes
Chopped basil leaves
Chopped sprig of oregano, or dash of dried
1/4 tsp. red pepper flakes
4 large cloves garlic, sliced
Olive oil
Preparation:
Flour fish and brown in olive oil. Add garlic and gently sautC),taking care not to burn it. Next add shellfish, then herbs and red peppers. Add tomatoes by hand, crushing gently. Add shrimp, stirring occasionally.
Cover and cook on high until boiling, then reduce heat to medium and let simmer.
Remove seafood from pot and arrange on a tray in the following order: mussels on the outside, clams closer to the center, fish in the center and shrimp on top. Top with sauce and sprinkle with parsley. Books: 365 Easy Italian Recipes
By Rick O'Connell
ISBN: 0060186615
HarperCollins Publishers (1996)
10 E. 53rd St.
New York, NY 10022
Phone: 212-207-7000
Website: www.harpercollins.com
Cooking with Grace: A Step-by Step Course in Authentic Italian Cooking
By Grace Pilato
ISBN: 0312261381
St. Martin's Press
175 Fifth Ave.
New York, NY 10010
Phone: 212-982-3900
Fax: 212-777-6359 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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