- shrimp - 1 pound
- clams - 1 pound
- mussels - 1 1/2 pounds
- cod - 1 pound
- tilapia - 1 pound
- garlic cloves - 4
- tomato - 2
- tomato puree - 32oz
- lobster stock - 16oz
- white wine - 2 cups
- chili powder, oregano, parsley to taste
- loaf of bread for dipping
another simple one pot meal for the beach, with all the wind blowing around this is still the easiest way for me to cook without ending up crunching on a mouthful of sand along with my dinner.
we started by putting a healthy coat of olive oil in the bottom of the cast iron dutch oven. while the oil was heating up we chopped the tomatoes and onion.
when the oil heats up throw the onion, garlic and tomatoes in and let them saute for five minutes. after the onions start to brown add in the tomato puree, white wine and lobster stock.
cover the dutch oven and let everything simmer for ten minutes. take this time to cut up your fish into cubes or strips.
after the wine and tomato puree have had a chance to simmer for a bit add your fish in the mix, cover, and let cook for five minutes.
next up throw in the shrimp, clams, mussels, and spices. let cook for another seven to nine minutes.
that's it! put it in a bowl and be sure to discard any mussels and clams that didn't open during the cooking process.