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The picture's from an old magazine.
But the recipe has been used over and over again
because it's just one of the tastiest seafood dishes ever!

A little on the pricey side,
usually as a nice treat for the seafood lover.



  • 8 large shrimp
  • 8 cherrystone clams
  • 8 large mussels
  • ½ pound red-snapper fillets
  • 4 medium potatoes (about 1 lb)
  • 1 medium-sized zucchini (about 8 ounces)
  • 1 small onion
  • 1 garlic clove
  • 2 tsp salad oil
  • ½ cup chicken broth
  • 1 28-oz can Italian plum tomatoes
  • ½ cup dry white wine
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp chopped fresh basil


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

Serves 4.


This is the kind of dish that you have to serve right away, hot from the pot! Serve it with some fancy bread on the side.