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!
little on the pricey side,
usually as a nice treat for the seafood lover.
- 8 large
pound red-snapper fillets
medium potatoes (about 1 lb)
medium-sized zucchini (about 8 ounces)
- 1 small
- 1 garlic
- 2 tsp
cup chicken broth
- 1 28-oz
can Italian plum tomatoes
cup dry white wine
- 1 tsp
- 1 tbsp
chopped fresh basil
and devein shrimp, leaving tail part of shell on;
clams and mussels with running cold water to remove any sand; remove
beards from mussels.
snapper in 2-inch chunks
and cut each potato into quarters.
zucchini into bite-size chunks.
onion and garlic.
4-quart saucepan, cook potatoes with water to cover until almost
tender, about 15 minutes.
zucchini; cook until just tender, about 5 minutes. Drain.
in 8-quart Dutch oven over medium heat, in hot salad oil, cook onion
garlic, chicken broth, clams and mussels; heat to boiling. Cover
and cook about 5 minutes
clams and mussels to large bowl as shells just open.
broth in Dutch oven, add tomaties with their liquid, wine, sugar,
and salt; heat to boiling.
in clams, mussels, potatoes, suzzhini, shrimp, and red snapper;
heat to boiling.
heat to medium; cook, uncovered, until shrimp turn opaque and snapper
flakes when tested, about 5 minutes.
with chopped basil.
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.