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Base Type
Preparation Time
Serving Size
Refresh / Double it
Check final amount, should be at least 2 gal for base recipe. Base can be made ahead and fish/seafood added before reheating.  
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16 Each cloves,chopped Garlic 
8 Each medium, chopped red onion
4 Each dried bay leaf
4 Teaspoon dried, ground dried oregano
4 Teaspoon dried, crushed red pepper, dried
1 Tablespoon salt
2 Teaspoon black pepper
1 Cup olive oil
4 Each chopped, green bell pepper
1 Tablespoon tomato paste
6 Cup dry red wine
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4 Each #10 can diced or crushed
1 Quart reserved from can clam juice
1 Quart chicken stock
2 Pound canned, drained clams
4 Pound deveined shrimp
1 Cup chopped parsley
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3 Cup chopped, fresh
8 Pound combination of fish/seafood

Cook onions, bay leaf, oregano, and red pepper flakes with salt and pepper in heated oil until onion are softened, about 5 min. Add garlic.
-Stir in bell pepper and tomato paste, cook, 1 min.
-Add wine and boil and boil, high flame, for 5 min.
-Add tomatoes with juice, clam juice and chicken stock and bring to simmer for 30 min.
-Add parsley and basil.
-Add clams, and fish/seafood mixture. Heat 5-10 min.