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| What You Need: |
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4 to 6 pounds whole cleaned fish: striped bass, sea bass, or red snapper
˝ cup olive oil
4 cups chopped onion
2 stalks celery, cubed
1 tablespoon minced garlic
2 leeks, sliced
3 large carrots, pared and cubed
1 tablespoon salt
1 teaspoon pepper
3 tablespoons fresh lemon juice
One 1-pound can plum tomatoes with liquid
4 cups water
12 clams, scrubbed
12 shrimp, shelled and deveined
12 mussels, scrubbed and cleaned
1 cup white wine
3 bay leaves
˝ teaspoon dried thyme
1 tablespoon minced parsley
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| How To Cook: |
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1. Clean fish and cut into small pieces. Heat oil in a large pot.
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2. Saute onion, celery, garlic, and leeks over medium heat for 5 minutes. Add carrots, salt, pepper, lemon juice, tomatoes, and 4 cups water.
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3. Add fish and cook for 15 minutes. Add shellfish, wine, bay leaves, thyme, and parsley and simmer for 5 minutes, or until clams and mussels open.
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4. Serve in deep bowls with crusty garlic bread.
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VARIATION:
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1. 12 baby lobster tails (about ˝ pound each) can be added with the other shellfish.
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