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Strategies & Market Trends : MDA - Market Direction Analysis

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Nov 14 4:00 PM EST

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To: donald sew who wrote (18660)	6/28/1999 9:31:00 AM
From: j g cordes	Read Replies (1) of 99985

OT.. Zuppa Di Pesce 2 Tbsp. garlic & onion mixture* 2 Tbsp. olive oil 1/4 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. dried oregano 6 littleneck or small clams (washed) 12 mussels (washed & debearded) 1/4 cup white wine (Chablis) 3 oz. shrimp stock (see recipe below) 4 oz. swordfish filet (cut into chunks) 4 oz. sea bass filet (boned and cut into chunks) 2 oz. calamari (squid) (tubes & tentacles cleaned) 2 oz. scungilli (conch) (canned or fresh) 2 jumbo shrimp (peeled and deveined) 1 Tbsp. capers 1 Tbsp. fresh basil (coarsely chopped) 8 oz. pommodoro sauce (see recipe below) 1/3 lb. linguini pasta (cooked al dente) Sauté garlic and onion mixture with olive oil in a large skillet for two minutes on high heat. Add white wine, salt, pepper, oregano, shrimp stock, pommodoro sauce, mussels and clams. Cover and poach for 5 minutes. Add swordfish and sea bass, cover again and continue to poach for 5 minutes. Add shrimp, calamari, scungilli, capers and basil. Cover once more and simmer for 3 minutes or until shrimp are cooked through. To serve: Arrange shellfish around linguine in large pasta bowl. Pour remaining seafood sauce over center of pasta. * Mince 1/4 of a small onion together with "A TOUCH OF GARLIC" (one garlic clove). Serves 1 to 2 people

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