New England Bouillabaisse
Ingredients
- 24 fresh clams
- 1 pound shrimps
- 1 1/2 pound halibut fillet
- 2 Tbsp oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 6 ounces tomato paste
- 1 pound stewed whole tomatoes
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp hot sauce
- 1 cup water
Instructions
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, saute 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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