Chef's Corner


Courtesy of Chef Seylan Karakas


Prep time: 45 min, Serves 8-10

3/4 cup butter
2 onions, chopped
2 garlic, crushed
2 14.5 oz. crushed tomatoes
2 14.5 oz. seafood stock
2 bay leaves
1/2 tsp. thyme
1/2 tsp.  oregano
1 1/2 cup dry white wine
1 cup water
One dozen small clams
1 pound fresh mussels
1 pound large shrimp, cleaned and deveined
1 pound of firm white fish (i.e. Chilean sea bass, halibut)
2 bunches of parsley, finely chopped

In a large stock pot, melt butter and sauté onions and garlic until soft, about 5 minutes. Add remaining ingredients except for seafood and parsley and bring to a simmer. Simmer for 30 minutes and add clams. Just as clams are beginning to open, add mussels and simmer for 1 minute. Add shrimp and fish and cook for 3 more minutes or until fish is cooked through. Add parsley and mix well. Serve in large bowls with crusty bread and green salad.

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