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for Dinner
4 servings
Time to prepare: 20 minutes
Difficulty: Average
Ingredients |
1 1/2 lbs. frozen cod, perch, sole or walleye fillets
2 Tbsp. each oil and butter or margarine
1 1/2 cups sliced onions
2 cloves garlic, minced or pressed
1 can (1 lb. 12 oz.) Italian plum tomatoes
1 cup dry white wine or chicken broth
1 cup water
2 Tbsp chopped parsley
1 1/2 tsp. each dried basil leaves and salt
1/2 tsp. dried oregano leaves
1 lb. shelled, uncooked shrimp, fresh or frozen, thawed
1 can (8 oz.) minced clams, undrained
5 to 6 cups cooked white, brown or wild rice
2 Tbsp butter or margarine
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Directions |
Thaw fish. Cut into 1-inch chunks. Heat oil, butter, onions and garlic
in heavy skillet. Saute about 2 min. or until onion is soft.
Add tomatoes, wine. water, parsley, basil, salt and oregano. Cover
and simmer 30 min.
Remove cover. Add chunked
fish. Simmer 10 min. longer or until fish is cooked through (it should
flake easily) but not overcooked. Add shrimp and clams. Simmer 5 min. longer.
To serve, spoon hot rice into large, shallow soup dishes. Ladle fish mixture over top. Top each serving with a little piece of butter.
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Notes |
| If lean fresh fish is available, use it in place of the frozen. If you can get clams in the shell, use 12 to 16 clams in place of the canned clams. |
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