2 lbs. clams
3 oz. extra-virgin olive oil
1 cup chopped onion
2 medium carrots, minced
1 clove garlic, minced
5 sprigs parsley, minced
1 lb. red snapper or sea bass, cut into 1-inch pieces
1 (21/2-oz.) can crushed tomatoes
1 (14-oz.) can chicken broth
1/2 cup hot water, if necessary
2 bay leaves, broken
1 tsp. salt
1 tsp. Italian herbs
1 tsp. pepper
1 whole red chili
1/4 cup dry white vermouth
2 whole crabs, cracked and cleaned
3/4 lb. medium shrimp, raw, peeled with tails on
1/2 stick butter
Soak and scrub clams; let soak in water until ready to use. Pour oil in 6-quart saucepan. Slowly brown onion, carrots, garlic and parsley in oil. Stir in pieces of snapper. Add crushed tomatoes and cook 20 minutes. Add broth, hot water and bay leaves. Keep mixture bubbling, stirring frequently. Add salt, Italian herbs, pepper and chili. Add clams and vermouth; cook 5 minutes. Add crab and shrimp; cook additional 5 minutes. Add butter; let cook 10 additional minutes.
Gordon Kremer
Sacramento, California
From— The Water’s Bounty: Member Fish Recipes