INGREDIENTS:
| 1 |
cup |
onions |
finely chopped |
| 1/2 |
cup |
green pepper |
seeded, and finely chopped |
| 3 |
medium |
tomatoes |
peeled, seeded and finely chopped |
| 1 |
teaspoon |
garlic |
finely chopped |
| 1/2 |
teaspoon |
salt |
- |
| 1/2 |
teaspoon |
fresh ground pepper |
- |
| 24 |
small |
hard shelled clams |
washed and thoroughly scrubbed |
| 2/3 |
cup |
olive oil |
- |
| 1 1/2 |
pounds each |
two kinds of firm, white fish (halibut, haddock, bass, red snapper,
cod, pollock) |
sliced 1 inch thick, boned, skinned and cut into 1 1/2 inch cubes |
| 1 1/2 |
pounds |
squid |
cleaned and cut into strips of 2 inches long and 1/2 inch wide |
| 1 1/2 |
cups |
dry white wine |
- |
| 8 |
slices |
homemade type white bread |
cut diagonally into two triangles |
| 1/4 |
cup |
parsley |
finely chopped |
|
DIRECTIONS:
-
In a bowl, combine the onions, green peppers, tomatoes, garlic, salt and
pepper, tossing them about with a spoon to mix them thoroughly.
-
Place the clams in a heavy 5 to 6 quart casserole and pour in 1/3 cup of
the olive oil.
-
Scatter half of the vegetable mixture over the clams, and add the fish
and squid.
-
Spread the rest of the vegetable mixture on top and pour in the wine.
-
Bring to a boil over high heat, and reduce the heat to low.
-
Cover tightly and simmer undisturbed for 20 minutes, or until the clams
open and the fish flakes easily when prodded gently with a fork. (Discard
any clams that do not open).
-
Meanwhile, heat the remaining 1/3 cup of oil in a 10 to 12 inch skillet,
add the bread (in two batches if necessary) and brown well on both sides.
-
Transfer to paper towels to drain.
-
To serve, place two triangles of bread in each of eight individual soup
plates.
-
Ladle the soup over the brad, arrange the clams, fish and squid on top
and sprinkle with parsley.
|
