This is a meal for a small crowd!
1 medium onion, diced fine
1 stalk celery, minced
2 to 3 cloves garlic, minced
2 tablespoons oil
3 large tomatoes, peeled, diced
1 medium carrot, grated
1 quart strong clam or fish stock
3 sprigs parsley, dill and basil, coarsely chopped
2 pounds potatoes, peeled, diced small
1 pound shrimp, peeled
1 pound fresh scallops
½ pound crabmeat
½ pound mussels, out of shell
1 pound white fish fillets, cut up
2 cups cream
Saute onions, celery and garlic in oil until translucent.
Add carrots and tomatoes, stir over heat, then add stock.
Bring to boil, add saffron and herbs.
Cook 20 minutes on low heat.
Add potatoes; cook for 30 minutes or until tender.
Add seafood, cook for 15 minutes, season to taste with salt and pepper, then stir in cream.
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