READY IN: 2hrs

INGREDIENTS

  • 12 cupolive oil
  • 1cup minced onion
  • 1cup diced green pepper
  • 1tablespoon minced fresh garlic
  • 1 (14 ounce) can plum tomatoes (drained, juice reserved and tomatoes coarsely chopped)
  • 1 (8 ounce) can tomato sauce
  • 2cupsdry white wine
  • 12 cup chopped parsley, divided(preferably flat-leaf)
  • 1teaspoonsalt (optional)
  • 12 teaspoonpepper
  • 12 teaspoonbasil
  • 12 teaspoonoregano
  • 1bay leaf
  • 2lbs firm-fleshed white fish (halibut, swordfish or cod)
  • 1 12 dozenhard-shelled clams
  • 1 12 dozen small mussels
  • 1lbmedium shrimp (shelled and deveined)
  • NUTRITION INFO

    Serving Size: 1 (320) g

    Servings Per Recipe:6

    Calories: 397.3

    Calories from Fat 185 g 47 %

    Total Fat 20.6 g 31 %

    Saturated Fat 2.9 g 14 %

    Cholesterol 122 mg 40 %

    Sodium 1039.8 mg 43 %

    Total Carbohydrate15.3 g 5 %

    Dietary Fiber 2.5 g 10 %

    Sugars 5.9 g 23 %

    Protein 24.3 g 48 %

    DIRECTIONS

  • In Dutch oven or heavy casserole, heat oil over high heat.Saute onions, green pepper and garlic until soft, about 5 minutes.Stir in tomatoes and reserved liquid, the tomato sauce, wine, 1/4 cup parsley, salt (if using), pepper, basil, oregano and bay leaf.
  • Bring to boiling; reduce heat, cover partially; simmer 30 minutes.
  • While sauce simmers, cut fish in 2-inch pieces.Using a stiff brush, thoroughly scrub the clams and mussels (cut off their "beards") under cold water to remove any residue of mud and sand.Shell and devein shrimp.
  • Add white fish to Dutch oven; simmer, uncovered, 5 minutes.Add clams and mussels; simmer, covered, 3 minutes.Add shrimp; simmer, covered, 3 to 5 minutes.
  • Shrimp should be pink; clams and mussels fully opened (discard any unopened ones).Remove bay leaf.Ladle into soup bowls; sprinkle individual servings with remaining parsley.Serve with sour-dough rolls, sourdough bread or crusty French or Italian bread.
  • Source: Read Full Article