It’s been foggy here in San Francisco and when it gets chilly in the summers I remember when I used to have fresh seafood on the wharf. But I didn’t really understand the meal until I visited Italy many years ago. I have this light a delicious stew that didn’t smell like fish and I went through an entire baguette taking up the juices. For years I could find this delicious concoction and I’ve finally recreated it with a California twist. It is basic of a classic Italian Tyrrhenian coast recipe “Cacciucco”. You’re going to need a large dutch over or a big old Saute pan with high sides for this.
1 Pound Red Snapper |
1.5 Pounds of Mussels1/2 Pound Large Prawns |
2.5 Cups of dry white wine |
1 Small Can Diced Tomatoes (14 oz) |
1 Green Bell Pepper Sliced |
1 Small Chile of Choice Seeded and Chopped |
Chopped Herbs 1/4 cup mixed and 1/4-1/2 chopped Parsley (I used Thyme, Basil, and Parsley) |
1 Cup Chopped Carrots |
1 Diced Onion |
4 Cloves Sliced Garlic |
Olive Oil |
Salt and Pepper |
Loaf of French or Sourdough Bread (for soaking up the yummy of course) |
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