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Ingredientes
- 1/4 c. Extra virgin olive oil
- 1 lrg Onion -- finely minced
- 1 x Red or possibly green bell pepper -- Seeded and minced
- 3 x Cloves garlic -- chopped
- 1/2 c. Finely minced parsley
- 1 tsp Dry basil
- 1/2 tsp Dry oregano
- 28 ounce Italian plum tomatoes (1 lg Can) -- coarsely minced
- 6 ounce Tomato paste (1 can)
- 2 c. Dry white wine
- 1 tsp Salt
- 1/4 tsp Coarsely grnd pepper
- 1 lb Rock cod fillets -- cut in
- 1 x Inch square
- 3 lb Dungeness crabs (2 medium Crabs) -- cooked & cleaned
- 1 lb Shrimp -- shelled and Deveined
- 12 x Fresh Clams in shells -- scrubbed
Direcciones
- 1. In a deep, heavy, large kettle or possibly Dutch oven, heat extra virgin olive oil over medium heat. Add in onion and bell pepper. Cook, stirring often, till onion is soft but not browned. Fold in garlic, parsley, basil, and oregano. Stir in tomatoes and their liquid, tomato paste, wine, salt, and pepper.
- 2. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Uncover and boil gently, stirring occasionally, over medium-low heat till sauce is fairly thick (30 to 35 min).
- 3. Add in, in order given, rock cod, crabs (cooked, cleaned, and cracked), shrimp, and clams. Cover and cook till crab meat is heated through, the shrimp are pink, and the clams are open (20 to 25 min). Throw away any clams which don't open. Taste; add in salt if needed.
- 4. Serve in large, shallow bowls which have been warmed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 613g | |
| Recipe makes 6 servings | |
| Calories 505 | |
| Calories from Fat 118 | 23% |
| Total Fat 13.29g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 259mg | 86% |
| Sodium 1423mg | 59% |
| Potassium 1786mg | 51% |
| Total Carbs 19.26g | 5% |
| Dietary Fiber 3.6g | 12% |
| Sugars 8.94g | 6% |
| Protein 61.54g | 98% |
