Served 8 of us
1lb haddock or other thick white fish cut into 2-2 1/2 inch pieces
1lb scallops
1lb large or jumbo shrimp (I got the ones that were deveined, split and shells still on. completely cleaned will do too)
1 - 2 lbs of mussels (cleaned well)
1 - 2 dozen small clams ( cleaned well)
1 onion diced
Few cloves of garlic smashed and diced
Bell pepper sliced into thin sticks
Red pepper flakes - 1/2 tsp (more if you want it hot)
Dried oregano - tsp
Bay leaf
28 oz can crushed tomatoes
white wine - cup
1 1/2 cups water
Parsley chopped - 1/2 cup
Find a large pot that can comfortably hold all of your food.
Sauté onion in olive oil until golden (3min)
Add garlic and sauté 1 min
Add peppers and sauté 3 min
Add pepper flakes, oregano and bay leaf and stir a few times.
Add wine and boil for 1 min.
Add water and tomatoes with juices and bring to boil.
Add clams and mussels and cover pot. Cook 4 min.
Salt and pepper the shrimp and add to pot. Nestle in the broth. Cover and cook 2-3 min.
Salt and pepper the scallops and fish and add to the pot in even layer. Cover and cook 4 min or until fish and scallops are cooked through.
Spoon out the seafood into one very large bowl (or individual bowls) leaving liquid in the pot. Turn off the heat and add a touch of butter (maybe a tsp) and the parsley.
Spoon the sauce over your fish and serve with lots of bread for dunking.
Oh boy this is good.
