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Thursday, December 15


Olive oil
¼ cup
Onions, yellow, chopped
Bell peppers, red, chopped
Garlic cloves, minced
Bay leaves, broken in half
Tomatoes, diced
29 ounces
Wine, dry red
¾ cup
Wine, dry white
½ cup
Oregano, fresh, chopped
2 tablespoons
Thyme, fresh, chopped
2 tablespoons
Fish fillets (halibut or monkfish),
cut into 1-inch chunks
¾ pound
Clams, small, scrubbed
1 pound
Crab claws,
or other lump crabmeat
1 pound claws
½ pound lump
Shrimp, large, peeled, deveined
Tabasco hot sauce
½ teaspoon

Black pepper, freshly ground

  1. In a large Dutch oven over medium heat, warm the olive oil.
  2. Add the onions and bell peppers; sauté until just tender, 4 to 5 minutes.
  3. Add the garlic; sauté for 30 seconds.
  4. Add the bay leaves, tomatoes, and red and white wines; bring to a simmer.
  5. Partially cover, reduce the heat to medium-low, and cook until thickened slightly, about 15 minutes.
  6. Remove and discard the bay leaves.
  7. Add the oregano, thyme, fish, and clams. Discard any clams that do not close to the touch.
  8. Cover and cook over medium-low heat for 5 minutes.
  9. Add the crab and shrimp, cover, and cook until the shrimp and fish are opaque throughout and the clams have opened, 3 to 4 minutes.
  10. Discard any clams that failed to open.
  11. Stir in the hot sauce, and season to taste with salt and pepper.
Recipe from William-Sonoma's Essentials of Slow Cooking.

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