Author Michael
Pina uses only white fish and no shellfish. The preparation for white fish only is described in the instructions. If you decide to use shellfish, please follow the cleaning and cooking time of each fish. In class, the fish was served on one large platter with the broth on the side, which was a nice presentation, family style.
[cooked-sharing]
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 30 minsTotal Time 1 hr
Ingredients
1 lb crab legs
1.50 lbs small hard shell clams
1 lb firm white fish (halibut)
1 lb large shrimp
2 onions
5 cloves of garlic
30 oz cans of tomato sauce
basil
crushed red pepper flakes
Directions
1 Clean the fish. Sprinkle some salt on both sides and keep it covered for two hours. For 2 lb (1 kg) of fish use about 1/2 cup (125 gr) of salt.
2 Slice the onion thin. Sauté’ in a large pot with olive oil.
4 Take 3 of the garlic cloves, the basil and a little bit of salt. Place in a mortar and crush until creamy.
5 Add two more cloves of garlic.
6 Add about 1 qt. (1 lt.) of water and let it cook for 20 minutes
7 Wash the salt off the fish.
8 Add the fish to the soup and allow it to cook for another 15 minutes
Ingredients Ingredients
1 lb crab legs
1.50 lbs small hard shell clams
1 lb firm white fish (halibut)
1 lb large shrimp
2 onions
5 cloves of garlic
30 oz cans of tomato sauce
basil
crushed red pepper flakes
Directions Directions
1 Clean the fish. Sprinkle some salt on both sides and keep it covered for two hours. For 2 lb (1 kg) of fish use about 1/2 cup (125 gr) of salt.
2 Slice the onion thin. Sauté’ in a large pot with olive oil.
4 Take 3 of the garlic cloves, the basil and a little bit of salt. Place in a mortar and crush until creamy.
5 Add two more cloves of garlic.
6 Add about 1 qt. (1 lt.) of water and let it cook for 20 minutes
7 Wash the salt off the fish.
8 Add the fish to the soup and allow it to cook for another 15 minutes