Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 lb of shrimp- wild caught if possible.
- 1/2 lb white fleshed fish such as catfish tilapia, snapper, grouper, mahi mahi [dorado].
- 1/2 lb clams or mussels [optional]
- 1/2 lb squid cleaned and cut into small pieces.
- 2 cans Italian style tomatoes [or your favorite]
- 1 package Knorr dry vegetable soup mix
- 1/2 cup dry white wine.
- 1/2 cup clam juice [optional]
- 1 cup shrimp stock
- 1/2 cup water
- 1 medium onion chopped
- 1/2 sweet [bell or cubanelle] pepper chopped
- 1 stalk celery sliced
- 1 cloves garlic sliced
- 1 stalk celery sliced
- 1/2 teaspoon dried thyme
- 1 fresh basil
- 1 Salt and pepper to taste
- 1 pasta [perciatelli penne, or angel hair]
- 1 tablespoons olive oil
Preparation
To make the shrimp stock: Peel the shrimp, and return them to the refrigerator.
Put the shells in a saucepan with 1 3/4 cups water, add the celery, and simmer until the liquid is reduced to 1 cup.
If you have the fins, tails or backbone from the fish, add them too.
When the liquid is reduced to about one cup, strain the liquid and discard the shells, celery, and fish bones.
In a large saucepan or a slow cooker, add the olive oil, then sauté the onion, pepper and garlic until translucent.
Add the water, shrimp stock, clam broth, wine, canned tomatoes, thyme and vegetable soup mix.
Simmer on low for at least an hour, two is better.
You may need to add a little water later if it appears too dry.
fifteen minutes before serving, add the fish, clams, squid and finally, the shrimp.
Be careful not to overcook the seafood, especially the shrimp!
Serve over pasta, or rice, or even in a bowl over sliced, crusty bread.
Tear the basil and scatter on the top just before serving.
