INSTRUCTIONS:
- Shell
and devein shrimp, leaving tail part of shell on;
rinse.
- Scrub
clams and mussels with running cold water to remove any sand; remove
beards from mussels.
- Cut
snapper in 2-inch chunks
- Peel
and cut each potato into quarters.
- Cut
zucchini into bite-size chunks.
- Mince
onion and garlic.
- In
4-quart saucepan, cook potatoes with water to cover until almost
tender, about 15 minutes.
- Add
zucchini; cook until just tender, about 5 minutes. Drain.
- Meanwhile,
in 8-quart Dutch oven over medium heat, in hot salad oil, cook onion
until tender.
- Add
garlic, chicken broth, clams and mussels; heat to boiling. Cover
and cook about 5 minutes
- Remove
clams and mussels to large bowl as shells just open.
- To
broth in Dutch oven, add tomaties with their liquid, wine, sugar,
and salt; heat to boiling.
- Stir
in clams, mussels, potatoes, suzzhini, shrimp, and red snapper;
heat to boiling.
- Reduce
heat to medium; cook, uncovered, until shrimp turn opaque and snapper
flakes when tested, about 5 minutes.
- Sprinkle
with chopped basil.
Serves
4.
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