New England Bouillabaisse

  • 24 Fresh clams
  • 1 lb Shrimps
  • 1 1/2 lb Halibut fillet
  • 2 tablespoon Oil
  • 1 md Onion; chopped
  • 1 Clove of garlic; crushed
  • 6 oz Tomato paste; from a can
  • 1 lb Stewed whole tomatoes; (from a can)
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Hot sauce
  • 1 cup Water

Recipe Info
Rating: 3
Contributor: admin



Yield: 6 servings

Scrub shells of the clams, shell and devein the shrimps. Cut halibut fillets into pieces. Heat the oil in skillet, add onion and garlic, sauté for 5 minutes or until tender.

Stir in tomato paste, stewed whole tomatoes, sugar, salt, hot sauce and water, mix well. Pour into a large kettle, bring to a boil, adding water if necessary.

Add clams and halibut, cover and boil for 2 minutes. Add shrimps, boil for 4 to 6 minutes or until halibut is tender.

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