W
Worker Bee
Guest
1-28 oz. can of chopped, peeled tomatoes (use equivalent fresh)
1-6 oz. can tomato paste (use tomato juice, thickened)
2 Cups water
2 Cups dry white wine
1 medium onion, chopped
1 medium green pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
2 tsp. dried basil
2 tsp. dried thyme
1 bay leaf
1/2 tsp. salt and pepper
pinch sugar
½ lb shelled and deveined medium raw shrimp
½ lb small scallops
1 lb. halibut steak, skinned, boned and cut into ¾” chunks
1 cup of mushrooms, sliced (well, the equivalent of a 4- oz can or jar – 1 cup?)
3 tbsp. chopped fresh parsley, for garnish
Put the first 12 ingredients into a large bowl, mix and dump into crock pot (3 ½ qt crock pot if making the full recipe). Cook on low for 6 hours. After 6 hours, remove bay leaf, add fish, stir, cover, and simmer on High for 30 mins.
OR…transfer to big pot and simmer on stove for 20 mins.
1-6 oz. can tomato paste (use tomato juice, thickened)
2 Cups water
2 Cups dry white wine
1 medium onion, chopped
1 medium green pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
2 tsp. dried basil
2 tsp. dried thyme
1 bay leaf
1/2 tsp. salt and pepper
pinch sugar
½ lb shelled and deveined medium raw shrimp
½ lb small scallops
1 lb. halibut steak, skinned, boned and cut into ¾” chunks
1 cup of mushrooms, sliced (well, the equivalent of a 4- oz can or jar – 1 cup?)
3 tbsp. chopped fresh parsley, for garnish
Put the first 12 ingredients into a large bowl, mix and dump into crock pot (3 ½ qt crock pot if making the full recipe). Cook on low for 6 hours. After 6 hours, remove bay leaf, add fish, stir, cover, and simmer on High for 30 mins.
OR…transfer to big pot and simmer on stove for 20 mins.