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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | White fish; cut into 2-inch pieces |
| 1/2 x ca. 450 g | Clams (if desired) |
| 1/2 x ca. 450 g | Crab (if desired) |
| 1/2 x ca. 450 g | Lobster (if desired) |
| 1/2 x ca. 450 g | Scallops (if desired) |
| 1/2 x ca. 450 g | Mussels (if desired) |
| 1/2 x ca. 450 g | Shrimp (if desired) |
| 1/2 x ca. 450 g | Baby octopus (optional) |
| 1/4 Tasse | olive oil |
| 3 | onions chopped |
| 2 | cloves garlic pressed |
| 2 x ca. 450 g | Canned peeled tomatoes; including liquid |
| 1 Tasse | mushrooms chopped |
| 4 | Celery Stalks chopped |
| 2 Teelöffel | salt |
| 1/8 Teelöffel | cayenne pepper |
| 1 | Bayleaf |
| 1/2 Tasse | Wine; red preferably |
| 4 Tasse | water |
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Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour.
Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad.
you by Karen Mintzias
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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