|
|
Active Time: 15 Minutes
Total Time: 45 Minutes
Yield: Makes 6 servings
|
|
RECIPE INGREDIENTS
| 2 tablespoons olive oil |
| 1/2 cup minced onions |
| 1/4 cup minced leeks, optional |
| 1 tablespoon tomato paste |
| 2 cups water |
| 2 cups (16 ounces) clam juice |
| 2 cups chicken stock |
| 1/2 cup minced carrots |
| 1/2 cup minced celery |
| 1/2 cup peeled potatoes, cut into 1/4-inch cubes |
| 1 cup chopped canned tomatoes |
| 1/2 teaspoon dried thyme |
| 1/4 teaspoon saffron, optional |
| 1/4 teaspoon crushed red pepper flakes, optional |
| 3/4 pound boneless, skinless scrod, cut into 1/2-inch dice |
| 3/4 pound boneless, skinless grouper, cut into 1/2-inch dice |
| 2 teaspoons worcestershire sauce |
| 1/2 cup minced parsley, for garnish |
|
|
|
DIRECTIONS
In a 6-quart saucepan, over moderate heat, heat the olive oil. When hot, add the onions and leeks, cover and cook over very low heat for 10 minutes or until tender. Whisk in the tomato paste, then add the water, clam juice and chicken stock and bring to a simmer.
|
Add the carrots, celery, potatoes, tomatoes, thyme, saffron, and red pepper flakes, if you wish. Simmer for 25 minutes or until the potatoes and vegetables are very tender. Add the fish and bring to a simmer and cook for 2 minutes, then whisk in the Worcestershire sauce and season to taste with salt. Stir in the parsley and serve immediately.
|
|
Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
|
|
Nutrition Facts per Serving
Yield: Makes 6 servings
|
|
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Articles
|
|
|
|
|
|
|
|
| Shopping Ideas and Offers |
|
|
|
|
