San Francisco Seafood Casserole
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mussels
or 18 clams |
|
| ½ | pound |
shrimp
medium |
|
| 1 | pound |
fish fillets
cod or flounder |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
diced |
|
| 1 | large |
garlic cloves
minced |
*
|
| 28 | ounces |
tomatoes
|
|
| 8 | ounces |
clam juice
|
*
|
| 6 | ounces |
tomato paste
|
|
| ¾ | cup |
white wine
|
*
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mussels
or 18 clams |
|
| 226.8 | g |
shrimp
medium |
|
| 453.6 | g |
fish fillets
cod or flounder |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
diced |
|
| 1 | large |
garlic cloves
minced |
*
|
| 809.2 | ml/g |
tomatoes
|
|
| 231.2 | ml/g |
clam juice
|
*
|
| 173.4 | ml/g |
tomato paste
|
|
| 177 | ml |
white wine
|
*
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
basil
|
*
|
| 1.3 | ml |
black pepper
|
|
Directions
Scrub mussels, remove beards.
Shell and devein shrimp.
Cut fish into 2-inch chunks.
Cook onion and garlic in salad oil until tender.
Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling.
Pour tomato mixture into 3-quart casserole; add fish chunks, mussels and shrimp.
Cover casserole and bake 20 to 25 minutes until fish flakes easily, mussels open and shrimp are tender.
Sprinkle with parsley.
