December 27, 2016


 Olive oil -4 tbsp
Onion - 1 (chopped)
Celery stalks - 2 (chopped)
Carrot -1 (chopped)
Tomatoes - 900 gms (peeled and chopped)
garlic cloves- 3 (chopped)
Tomato puree - 1 tbsp
Dry white wine - 225 ml
White fish (hake, haddock, cod) - 900 gms
Clams or oysters in their shells - 900 gms (well scrubbed)
Lobsters - 2 (killed and chopped)
Uncooked prawns - 450 gms (peeled)
Salt and pepper


  • Put the olive oil in a large, heavy bottomed saucepan with the chopped vegetables and garlic.
  • Dilute the tomato puree in a little water and stir it into the pan,
  • Cover the pan and simmer gently for 30 minutes.
  • Add the wine, the white fish, clams or oysters and lobsters and stir well.
  • Cook, covered, for 10 minutes.
  • Add the prawns and seasoning, and cook for a further 10 minutes.
  • Discard any clams or oysters that have not opened and serve.

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