Random Ramblings of a Neo-Post-Modern Geek (I have no idea what that means)
This is a recipe that I really like … I originally found it on the American Diabetes Association web site, but it moved … I found it again here and decided to reproduce it here, just in case it moves again.
Serving Size: 1 cup
Preparation Time: 10 minutes
Cooking Time: 1 1/2 hours
(28 oz.) crushed tomatoes
clam juice or fish stock
dry white wine (such as Pinot Grigio)
Juice of 1 lemon
crushed red pepper flakes
halibut, cut into 1 inch cubes
peeled and deveined shrimp
salt and pepper to taste
Heat the oil and butter in a large pot over medium heat. Add the celery, onions, and garlic, and sauté for 6 to 8 minutes. Add the tomatoes, clam juice, wine, water, lemon juice, worcestershire sauce, bay leaf, oregano, basil, and red pepper flakes.
Bring to a simmer, lower the heat, and simmer, covered, for 1 hour. Uncover and simmer for 10 minutes.
Add the halibut, shrimp, and mussels. Cover and increase the heat to medium high. Steam the seafood until the mussels have opened. Remove the bay leaf before tasting and seasoning with salt and pepper.
You can substitute any firm white fish for the halibut. Sea bass & swordfish both work well.