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New England Bouillabaisse


24 Fresh clams
1 lb Shrimps
1 1/2 lb Halibut fillet
2 tablespoon Oil
1 md Onion; chopped
1 Clove of garlic; crushed
6 oz Tomato paste; from a can
1 lb Stewed whole tomatoes; (from a can)
1/2 tsp Sugar
1/2 tsp Salt
1/2 tsp Hot sauce
1 cup Water

Yield: 6 servings

Scrub shells of the clams, shell and devein the shrimps. Cut halibut fillets into pieces. Heat the oil in skillet, add onion and garlic, sauté for 5 minutes or until tender. Stir in tomato paste, stewed whole tomatoes, sugar, salt, hot sauce and water, mix well. Pour into a large kettle, bring to a boil, adding water if necessary. Add clams and halibut, cover and boil for 2 minutes. Add shrimps, boil for 4 to 6 minutes or until halibut is tender.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.