|Fresh shrimp/2 cup canned shrimp||1 Pound|
|Lobster||1 Pound (1 Piece)|
|Small clams/Small mussels||24 (Or 2 Dozen)|
|Boiling water||1 Quart|
|Cooked crabmeat||1 Cup (16 tbs), or canned|
|Tomatoes||6 , chopped|
|Minced onion||1 Tablespoon|
|Minced celery||1 Tablespoon|
|Minced garlic||1 Teaspoon|
|Powdered sage||1 Teaspoon|
|Thyme leaf||1 Teaspoon|
|Olive salad||1⁄2 Cup (8 tbs)|
|Sherry||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
Allow fresh shrimp to stand in boiling water to cover 3 min.
Remove shells and black vein running down back.
Order lobster cleaned and split, with claws cracked and removed from body.
Steam clams for 2 min.; then remove from shells, reserving the liquid.
Remove bones from haddock, and place them in kettle with the boiling water and the clam liquid, and boil 10 min.
Drain, and reserve this fish stock.
Combine all fish, tomatoes, and all remaining ingredients except stock, oil, wine, and parsley; add to salad oil, which has been heated in a large ketde.
Simmer, stirring constantly, for 10 min.
Add fish stock and Sherry, and boil 30 min.
Sprinkle with parsley, and serve.
Serves 12 generously.
If clams and lobster aren't available in your markets, oysters may be substituted for the clams, 1 6 oz can of lobster meat for the lobster.
Codfish may be used instead of haddock.