INGREDIENTS
12 item fresh clams
2 tablespoon olive oil
½ cup sliced yellow onion
2½ cup cubed baking potato
¼ cup chopped celery
2 teaspoon chopped garlic
10¾ ounce can stewed tomatoes
1 cup fish stock (or 1 cup water)
1 cup dry white wine
1 pound red snapper fillets cut into 1-inch pieces
2 tablespoon fresh parsley, minced
¼ teaspoon cayenne pepper
12 item fresh clams
2 tablespoon olive oil
½ cup sliced yellow onion
2½ cup cubed baking potato
¼ cup chopped celery
2 teaspoon chopped garlic
10¾ ounce can stewed tomatoes
1 cup fish stock (or 1 cup water)
1 cup dry white wine
1 pound red snapper fillets cut into 1-inch pieces
2 tablespoon fresh parsley, minced
¼ teaspoon cayenne pepper
PREPARATION
To clean clams, soak for 20 minutes in fresh water, then remove them one by one to be scrubbed with a brush to get rid of any remaining sand or barnacles clinging to the shell. Heat oil in a heavy, large saucepan over medium-high heat. Add onion, potato, celery and garlic, and sauté until onion is tender or for about 5 minutes. Stir in stewed tomatoes, fish stock and white wine, then bring mixture to boil. Now add in clams, snapper, parsley and cayenne pepper. Simmer until clams are open or for about 3 minutes. Discard any unopened clams, and serve hot.
YIELD
4 Serving/s
Nutritional Information
Nutritional Information
Per serving: 401 calories, 28 grams carbohydrate, 69 milligrams cholesterol, 10 grams fat, 39 grams protein, 364 milligrams sodium.
