- 1/4 cup olive oil
- 1/2 cup bell peppers, chopped
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 6 to 8 clams
- 6 to 8 mussels
- 1 cup red wine
- 1 cup chicken stock
- 1 1/2 cups marinara sauce
- Red pepper flakes, to taste
- 6 shrimp shelled and de-veined
- 1 small fish fillet (recommended: sea bass, flounder or other mild firm flesh fish)
Heat olive oil in a deep saute pan, over medium heat. Add the bell pepper, onions and garlic and saute until tender, approximately 7 to 10 minutes. Add the clams, mussels, red wine, chicken stock, marinara, red pepper flakes, shrimp and fish fillet and continue cooking until the clams and mussels are open, the shrimp cooked through and the fish is flaky. Transfer to a serving bowl and serve with a side of pasta and good bread, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Dolores Del Rio