Category : Seafood
Author : Allen Miglore
Hits : 4045
Date : 13/01/2002
Ingredients 1 lb (.5 kg). catfish, cubed 1 lb (.5 kg). scallops 1 lb (.5 kg). shrimp, deveined and shelled 1 14 oz (392 grm). can crushed tomatoes 1 8 oz (224 grm). can tomato sauce 1 14 oz (392 grm). can chicken broth 14 oz (392 grm). water 1 cup (225 ml) green pepper, chopped 1 cup (225 ml) onion, chopped 1 cup (225 ml) celery, chopped 2 large cloves garlic, crushed 2 bay leaves 4 tbsp (60 ml) butter 4 tbsp (60 ml) flour
Preparation Melt the butter and mix with flour to make a roux. Add the celery, onion, green pepper, and garlic and saute until onions are soft. Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a boil. Reduce heat. Add any uncooked seafood and simmer for 15 minutes. Add any pre-cooked seafood and heat through just before serving. Serve with salad and bread, or over rice. For a broth variation, drizzle a tsp of sherry over each serving. Another variation: try salmon instead of catfish.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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