6 - 26/30 Ocean Garden® Authentic Mexican Shrimp 6 mussels 4 little neck clams 1/2 c. colored peppers, cubed 1/4 c. white onions, cubed 1/4 c. chorizo, cooked & drained 1/2 garlic clove, minced 2 Bay leaves 1 3/4 c. white wine 2 c. fish stock 3/4 c. tomato sauce 5 fingerling potatoes, cooked 3 pieces fish (2 oz. each piece)
What to do:
1. In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a tsp. of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 min. at med. heat or until the clams and mussels open. Serve.
* Recipe created by: Chef Marino Tavares of the Ferreira Cafe Restaurant in Montreal, Quebec
For this and more great recipes, please visit www.oceangarden.com
