san francisco seafood casserole

Name: San Francisco Seafood Casserole
Ingredients: 1 pound(s) mussels; 1/2 pound(s) shrimp; 1 pound(s) cod; 2 tablespoon(s) salad oil; 1 medium onion, diced; 1 large garlic clove, minced; 28 ounce(s) tomatoes, canned; 8 ounce(s) clam juice; 6 ounce(s) tomato paste; 3/4 cup(s) white wine; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) basil; 1/4 teaspoon(s) pepper

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Ingredients

1 pound mussels
1/2 pound shrimp
1 pound cod
2 tablespoons salad oil
1 medium onion, diced
1 large garlic clove, minced
28 ounces tomatoes, canned
8 ounces clam juice
6 ounces tomato paste
3/4 cup white wine
3/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper

How To Make san francisco seafood casserole

Step 1

Scrub mussels, remove beards.

Step 2

Shell and devein shrimp.
Step 3

Cut fish into 2-inch chunks.
Step 4

Cook onion and garlic in salad oil until tender.
Step 5

Stir in tomatoes with their liquid, clam juice, tomato paste, wine and seasonings; heat to boiling.
Step 6

Pour tomato mixture into 3-quart casserole; add fish chunks, mussels and shrimp, then cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender.
Step 7

Sprinkle with parsley.
Step 8

NOTE: May substitute 18 clams for the mussels and flounder filets for the cod, if desired.
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