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Submitted by: Holiday Helper Conch~Mon, He says,
"From me! This is another summer recipe that I make for parties!"

Conch's Rhode Island Bouillabaisse

For: four to six

24 fresh clams
1 lb shrimps
1 1/2 lb (halibut, cod,or any white fish) fillet
2 Tbsp oil
1 onion, chopped
1 clove garlic, crushed
6 oz tomato paste
1 lb stewed whole tomatoes
1/2 tsp sugar
1/2 tsp salt
1/2 tsp hot sauce
1 cup water

Wash shells of the clams, peel and devein the shrimps.
Cut fish 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 pot, bring to a boil, adding water if necessary.
Add clams and fish, cover and boil for 2 minutes.
Add shrimps, boil for 4 to 6 minutes or until fish is tender.
~Enjoy HHConch~

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