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San Francisco Seafood Casserole Recipe
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1 pound Mussels or 18 clams 1/2 pound Medium shrimp 1 pound Cod or Flounder fillets 2 tablespoons Salad oil 1 medium Onion -- diced 1 large Clov garlic -- minced 1 28 ounces Ca tomatoes 1 8 ounces Bot clam juice 1 6 ounces Can tomato paste 3/4 cup White wine 3/4 teaspoon Salt 1/2 teaspoon Basil 1/4 teaspoon Pepper Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into 2-inch chunks. Cook onion and garlic in salad oil until tender. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling. Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. Cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender. Sprinkle with parsley
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