• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings


  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1/2 lb Unpeeled Medium Size
  • Fresh Shrimp
  • 1 lb Lean Whitefish Fillets
  • 1 c Water
  • 2 tb Red Wine Vinegar
  • 1 tb Olive Oil
  • 1 md Onion Sliced
  • 1/2 c Thinly Sliced Green
  • Pepper
  • 2 cn (14 1/2 Oz.) Tomatoes,
  • Undrained & Chopped
  • 1 ts Dried Basil
  • 1/2 ts Red Pepper Flakes
  • 1 1/2 c Burgendy OR Dry Red Wine
  • 1 3/4 lb Small Clams in Shells,
  • About 16, Scrubbed
  • 1/2 lb Fresh Crabmeat


Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin.
Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp
Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A
Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking
Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking
Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic
& Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red
Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A
Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low
Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes &
Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily
When Tested With A Fork.
Fat 21, Chol. 7L.

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