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Ingredients
US|METRIC
4 SERVINGS
- fish (consommé:)
- 1/4 cup olive oil
- 1 onion (large, sliced)
- 1 red bell pepper (cored, seeded and sliced)
- 1 green bell pepper (cored, seeded and sliced)
- 2 serrano peppers (seeded and chopped)
- salt
- freshly ground pepper
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 bunch parsley (stems)
- 6 garlic (doves, chopped)
- 12 oz. plum tomatoes
- 4 1/2 cups fish stock (or bottled clam juice, see note)
- 2 cups dry white wine
- 2 cups bottled clam juice
- 1 lb. white fish (firm-fleshed, can be any non-oily fish, such as monkfish, flounder, sole, grouper or scallops)
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 1 leek (washed and chopped)
- 1 cup green bell pepper (or red, cored, seeded and chopped)
- 10 plum tomatoes (fresh or canned, chopped)
- 2 bay leaves
- 1 Tbsp. peppercorns
- 12 egg whites
- 1 lb. fish (firm-fleshed, such as red snapper, striped bass or sea bass, filleted and cut into bite-sized pieces)
- 1 lb. large shrimp (shelled and deveined)
- 12 clams (small, washed)
- 12 sea scallops
- 1 lb. lump crab meat
- 24 mussels (cultivated)
- 2 red bell peppers (cored, seeded and diced largr)
- 2 yellow bell peppers (cored, seeded and diced large)
- 6 plum tomatoes (fresh, seeded and diced large)
- 1/2 bunch Italian parsley (roughly chopped)
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