Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pound unpeeled medium size

  3. fresh shrimp

  4. 1 pound lean whitefish fillets

  5. 1 cup water

  6. 2 tablespoons red wine vinegar

  7. 1 tablespoon olive oil

  8. 1 medium onion sliced

  9. 1/2 cup thinly sliced green

  10. pepper

  11. 2 cans tomatoes -- (14 1/2 oz.)

  12. undrained and chopped 1 teaspoon dried basil

  13. 1/2 teaspoon red pepper flakes

  14. 1 1/2 cups burgundy or dry red wine

  15. 1 3/4 pounds small clams in shells

  16. 16 -- scrubbed , about 1/2 pound fresh crabmeat

Instructions Jump to Ingredients ↑

  1. Peel and devein raw shrimp, reserving shells. Skin fillets, reserving skin. Cut fillets into 1 inch cubes. Set shrimp and fillets aside. Combine shrimp shells, fillet skin, water and vinegar in a non-aluminum sauce pan. Bring to a boil. Reduce heat and simmer uncovered 20 minutes strain and reserve cooking liquid. Discard fish trimmings. Coat a non-aluminum Dutch oven with cooking spray. Add oil and place over medium-high heat until hot. Add onion and garlic and sauté until tender. Add bell pepper and tomatoes, basil, pepper, and red pepper flakes. Cook 5 minutes add wine and reserved cooking liquid. Bring to a boil. Reduce heat. Simmer, uncovered, 15 minutes add clams. Cook over low heat 3 minutes or until shells begin to open. Add shrimp, fillet cubes and crabmeat. Cook over low heat 7 minutes or until fillet cubes flake easily when tested with a fork.


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