- 4
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Ingredients
- 1 tablespoon plus 1 teaspoon olive oil
- 1 cup diced onions
- 1/4 cup chopped fresh parsley, divided
- 2 teaspoons minced fresh garlic
- 2 cups drained canned Italian tomatoes, chopped (reserve 1 cup liquid)
- 1/2 cup dry white wine
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup canned chicken broth
- 12 each well-scrubbed small mussels and small clams
- 5 ounces red snapper fillets, cut into 1-inch pieces
- 5 ounces shelled and deveined large shrimp (tails left on)
Preparation
Step 1
In 4-quart saucepan heat oil over medium heat; add onions, 3 tablespoons parsley, and the garlic and sauté until onions are translucent, about 3 minutes. Add tomatoes, reserved liquid, wine, salt, and pepper and bring to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. In separate 4-quart saucepan heat broth over high heat; add mussels and clams. Cover saucepan and cook, shaking pan several times, until mussel and clam shells open, about 5 minutes. Using a slotted spoon, remover mussels and clams to a bowl and keep warm. Dampen a double layer of cheese cloth with water and line sieve; strain cooking