- January 21, 2010 at 11:41 pm #279856mosParticipant
here’s another version of the recipe that I posted back in September…
2 lb boneless fish fillets, cut into 1″ cubes
1 lb shelled shrimp
1 1/2 lb scallops (optional)
2 cups shucked clams
2 16-oz cans diced tomatoes
1 cup white wine
1 cup chopped onion
1 cup chopped celery
1/2 cup olive oil
Put all ingredients in crockpot. Stir to blend and cover. Replace lid and cook on low about 3 hours.
Serve in soup bowls. 6-8 servings.
note: you can substitute canned shrimp and clams — use two cans each, undrained. I check the discontinued items section at the store and stock up on the canned goodies.
so when I have a taste for this and I don’t see the ingredients in the mark-down bin (my favorite place! lol!) i can used the canned ingredients. just need to check after an hour — don’t want the shrimp and clams mushy!
if they are a bit ‘too’ soft, i switch the crockpot to warm;-)
oh! since it is a french (yes, i corrupted it from the traditional), you may want to have a loaf of nice, hot french bread to sop up the broth! yum!
- January 22, 2010 at 1:40 am #427249
Well gee, now I’ll have to make this one too! then decide which one I want to keep for my permanent recipe!
- January 22, 2010 at 5:38 pm #427258mosParticipant
this one is more of a ‘true’ dump recipe and therefore a bit easier. you can pretty much add whatever seafood you find on sale or as your budget allows. just don’t forget the French bread!
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