San Francisco Seafood Casserole
|Mussels/18 littleneck clams||1 Dozen (Large Size)|
|Medium shrimp||1⁄2 Pound|
|Cod fillets/Flounder fillets||1 Pound (Fresh / 1 Package, Frozen)|
|Salad oil||2 Tablespoon|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||28 Ounce (1 Can)|
|Clam juice||8 Ounce (1 Bottle)|
|Tomato paste||6 Ounce (1 Can)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon (For Garnish)|
1. With stiff brush, scrub mussels well with running cold water; remove beards. Shell and devein shrimp; cut fish into 2-inch chunks; set aside. (If frozen fish is used, let stand at room temperature about 15 minutes to thaw slightly, then cut into chunks.)
2. Preheat oven to 350°F. In 3-quart saucepan over medium heat, in hot salad oil, cook onion and garlic until tender, stirring occasionally. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, salt, basil, and pepper; heat to boiling. Pour tomato mixture into 3-quart casserole; add fish chunks, mussels, and shrimp.
3. Cover casserole and bake 20 to 25 minutes, until fish flakes easily when tested with a fork, mussels open, and shrimp are tender. Sprinkle with parsley.