From The Abalone Farms Favorite
Abalone from The Abalone Farm, Cayucos, CA
1 large Onion
1 bunch Green Onions - (including tops, sliced)
1 Green Pepper
2 whole Cloves Garlic
1/3 cup Olive Oil
1/3 cup Parsley - (chopped)
16 can Stewed Tomatoes - (diced)
8 oz. can Tomato Puree
2 cups White or Red Wine
1cup Fish Stock or Water
1/2 Bay Leaf
2 tspn. Salt
1/4 tspn. Pepper
1/8 tspn. Thyme
1 lb. Whitefish - (cubed)
1/2 lb. Abalone
1 dozen Fresh Clams or Mussels
1 lb. fresh Prawns or Crab (optional)
1. In a dutch oven or frying pan that has a
cover, sauté the onion, green onion, bell pepper, and
garlic in oil (about 5 minutes).
Add parsley, tomato puree, stewed tomatoes, wine, and fish stock
(or use all water) and seasonings.
Cover and simmer for one hour. Remove the garlic.
Scrub the clams or mussels to remove any sand from the shells,
and arrange them in the bottom of a large pan. Rinse the abalone
if they have been previously frozen. If you are using prawns
cut them down the backs with kitchen scissors, wash out the
sand vein, place on top of the clams. If you are using crab,
crack the crab and place on top of the clams. Add the cubed
Pour on the hot prepared sauce, cover and simmer until the clam
shells open, 20 – 30 minutes.
Serve in large soup bowls or soup plates, with some of each
shellfish in each bowl. Makes about six servings.