Elf, I use this often..Serve with lots of Hot garlic buttered Italian or French bread and Green salad.
Sauce:
1/4-lb. butter
6-leeks, finely chopped
3-yellow onions, med size chopped
2-red bell, finely chopped
6-stalks celery, finely chopped
1-Tab. garlic, crushed
1/2-tea. thyme
1/4 tea. rosemary
1-c. red wine, white if you like
1-28oz.can crushed tomatoes ( I use San Marzano
The original recipe uses 1 at. water, I use either beef stock or a fish stock or clam juice instead..I like it richer and feel stock give more flavor
salt and pepper to taste...
When almost done I add a little evoo to the sauce and then, I just might add a little more butter, depends on my mood at the moment.
1-lb. crab meat
12 large shrimp
2-jars oysters
amd 10-12 clams if clams are not available or look yukky, I use a can or two of them.
Just saute the veggies in the butter but don't brown, add the spices..Add the tomatoes, wine,stock and salt and pepper..I simmer about an hour then just before serving add the seafood, heat through and serve with a sprinkle of freshly chopped flat leaf parsley, plenty of hot garlic bread and some red wine to drink..Salad is there too, if anyone wants some...
kadesma
Sauce:
1/4-lb. butter
6-leeks, finely chopped
3-yellow onions, med size chopped
2-red bell, finely chopped
6-stalks celery, finely chopped
1-Tab. garlic, crushed
1/2-tea. thyme
1/4 tea. rosemary
1-c. red wine, white if you like
1-28oz.can crushed tomatoes ( I use San Marzano
The original recipe uses 1 at. water, I use either beef stock or a fish stock or clam juice instead..I like it richer and feel stock give more flavor
salt and pepper to taste...
When almost done I add a little evoo to the sauce and then, I just might add a little more butter, depends on my mood at the moment.
1-lb. crab meat
12 large shrimp
2-jars oysters
amd 10-12 clams if clams are not available or look yukky, I use a can or two of them.
Just saute the veggies in the butter but don't brown, add the spices..Add the tomatoes, wine,stock and salt and pepper..I simmer about an hour then just before serving add the seafood, heat through and serve with a sprinkle of freshly chopped flat leaf parsley, plenty of hot garlic bread and some red wine to drink..Salad is there too, if anyone wants some...
kadesma
