Sheila'S Spanish Bullabesa

  1. Heat oil in a large pot and saute celery, onion, garlic, thyme and bay leaf.
  2. Cook, stirring frequently, for about 15 minutes. Add tomatoes, clam juice, wine, parsley, fennel, salt and pepper; simmer for about 15 minutes.
  3. Cut fish into chunks.
  4. Add fish, shrimp and scallops to sauce and let cook for about 5 minutes until the flesh is opaque white and the seafood is cooked through as desired.
  5. Makes 6 to 8 servings.

olive oil, celery, onion, garlic, thyme, bay leaf, tomatoes, clam juice, white wine, parsley, fennel powder, white fleshed fish, shrimp, scallops, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993270 (may not work)

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