Sunday, January 29, 2012


1/2 cup extra virgin olive oil
2 cup coarsely chopped onions
1/2 lb frozen bell pepper stir fry mix
4 garlic cloves
2 large bay leaves
1 tsp dried oregano
1 tsp dried basil, crumbled
28 oz can crushed tomatos
2 15 oz jars chunky salsa
2 8 oz bottles clam juice
1 cup dry white wine
1 lb boned and skinned halibut, haddock or cod
1 lb shelled and deveined medium-sized shrimp and lump crab or sea scallops

Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano and basil and cook, stirring often until onions are golden, 8 to 10 minutes.
Add tomatoes, salsa, clam juice, and wine, bring to simering, adjust heat so mixture bubbles gently, and cook uncovered about 20 minutes.
Add halibut and shrimp and cook uncovered until shrimp turn pink and fish almost flakes, about 5 minutes
Remove bay leaves, season to taste with salt & pepper, then serve with rough country bread.

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