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“From my collection of handwritten recipes 1960's.”
READY IN:
55mins
SERVES:
8
YIELD:
1 soup pot
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs halibut (or other fish)
  • 12 cup oil
  • 1 large onion, chopped
  • 1 (16 ounce) jarhomestyle spaghetti sauce
  • 1 teaspoon salt
  • 1 lb shrimp, shelled and deveined
  • 1 (1 1/2 lb) cansteamed baby clams
  • 1 cup dry white wine
  • 14 cup minced parsley

Directions

  1. Cut fish into cubes. Heat oil in soup pot. Add onion, cook until soft. Stir in sauce. Add fish, and salt; cover, cook 20 minutes. Stir in wine. Add shrimp and clams with broth. Bring to a boil; simmer, uncovered, 5 minutes longer. Add parsley.

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