Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenStews - Seafood Stew With Tomatoes And Basil
Famous Authors (View All Authors)
Stews - Seafood Stew With Tomatoes And Basil Post by :zentek Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2369

Click below to download : Stews - Seafood Stew With Tomatoes And Basil (Format : PDF)

Stews - Seafood Stew With Tomatoes And Basil

1/4 cup olive oil
1 1/4 cup chopped onion
2 Tbl. chopped garlic
4 tsp. dried oregano
1 1/2 tsp. fennel seeds
2 1/2 cups crushed tomatoes with added puree
2 1/2 cups bottled clam juice
1 cup dry white wine
2 (6 1/2 oz.) chopped clams, drained, liquid reserved
1 pound uncooked shrimp, peeled and devined
6 oz. crabmeat
1/2 cup chopped, fresh basil
cayenne pepper to taste

Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano, and fennel seeds. Saute until onion is tender - about 10 minutes. Add tomatoes, clam juice, white wine, and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes.

Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center - about 2 minutes longer.

Season stew to taste with cayenne, salt and pepper. Serve with a green salad, garlic bread and a crisp white wine.
If you like this book please share to your friends :

Stews - Shark Stew Stews - Shark Stew

Stews - Shark Stew
2 cups celery; cut into 1-inch pieces 2 medium onions, chopped 3 tablespoons water 58 ounces stewed tomatoes (including liquid), with Mexican seasoning 1/2 cup fresh cilantro, chopped 2 pounds of shark, boned, skinned, and cut into pieces (about 1-1/2 by 3 inches) 3 cups hot cooked rice Salsa (homemade or prepared) Cilantro leaves Plain yogurt or sour cream Lime wedges (juice only) Salt and pepper Combine celery, onions, and water in a 5 to 6 qt. pan. Cook over medium-high heat, stirring often, until water evaporates and vegetables start to stick and brown slightly (about 10 minutes). Stir in

Stews - Salmon Stew (south Carolina-style) Stews - Salmon Stew (south Carolina-style)

Stews - Salmon Stew (south Carolina-style)
2 cans pink salmon* 1/2 can water 1/2 stick margarine 2 hard-cooked eggs 4 slices slab or jowl bacon -- diced very small 2 potatoes -- peeled and diced small 1 quart milk -- or more* Simmer salmon, water and margarine in a large kettle. Dice and fry bacon until crispy, but don't burn. Then add potatoes to remaining bacon fat and fry until almost tender. Add to salmon mixture in kettle. Peel hard-cooked eggs and dice. Add to the kettle and let simmer a few minutes. Add the milk and heat thru, but don't boil. Serves 6 - - -