Join Date: Jan 2001
Location: South of the Mason-Dixon Line
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I'm not sure how many servings this is, but I'm guessing 8-10.
olive oil for sauteing
1 large onion, minced
3 cloves garlic, minced
1 turnip bulb, cubed small (1/2 inch)
2 stalks celery, sliced thin
3 cans diced tomatoes, undrained
4 cups water
oregano, to taste
fresh ground black pepper, to taste
2 pounds pollock, chunked
1 pound salad shrimp, cooked (the little ones)
1 can baby clams (10 ounces), undrained
1 can crab meat (4.25 ounces), undrained
Saute onion, garlic, celery and turnip bulb in olive oil until onions are translucent. Add tomatoes and 4 cups water, and three small bay leaves. Cook on high heat, covered, for 30 minutes. Add oregano and pepper. Remove bay leaves.
Add clams and crab meat. Cook on high heat for 10 minutes. Add shrimp and fish. Cook on high heat for 20 minutes, or until fish flakes easily.
Serve with crusty sourdough. Put a bottle of hot sauce on the table for those who want to add a little zip to their serving.