Be creative and simmer an assortment of fresh local seafood with this classic rich broth. Serve together with a whole-wheat sourdough.
2 cups white onion, chopped
½ cup green bell pepper, chopped
6 cloves garlic, minced
½ cup olive oil
1 (35-ounce) can Italian plum tomatoes with basil
1 (6-ounce) can tomato paste
2 cups dry red wine
1 lemon, thinly sliced
1 cup parsley, chopped
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground pepper
2 pounds boneless cod, haddock, or similar fish, cut in 2” slices
2 pounds shrimp, shelled and deveined
16 small clams, scrubbed
28 mussels, scrubbed and beards removed
Recipe and photo courtesy of High Liner Foods by arrangement with the National Fisheries Institute.