Should feed 4 hungry adults. This is a fancy Feat with lots of Fish smells_ Make sure your freezer Bag has a another freezer bag to be sealed into when empty.
¼ Cup Olive Oil
1 Medium Green Bell Pepper, cored, seeded and chopped
1 ½ Cups chopped Onion
1 28 oz can Italian plum tomatoes with basil, juice reserved
1 28 oz Can tomato puree
2 Tablespoons tomato paste
2 cups of dry red wine
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 ½ teaspoons dried thyme
1/8 teaspoon salt
1 bay leaf
2 Tablespoons Hot Pepper Seeds
1 spring fresh parsley
24 hard shelled clams. Scrubbed
¾ lbs shrimp, shelled, deveined and tails left on
1 ½ lbs halibut of other firm mild white fish, cut into 1 ½ inch pieces
¾ lbs sea scallops, halved
1. In a 4 qt sauce pan with lid, heat olive oil over medium heat, add bell pepper and onion- cook until soft, stirring frequently
2. Add tomatoes with juice, tomato puree. Tomato paste, wine, basil, oregano, thyme, salt, bay leaf, res pepper seeds and parsley sprig.
3. Heat to boiling, reduce heat and simmer 1 ½ hours, stirring and scraping the bottom of the pan occasionally.
4. Discard bay leaf and parsley sprig
5. Heat to full boil, stir in clams and cover
6. Check clams every 5 minutes for a total of 20 minutes, with each check remove opened clams with tongs and reserve (Discard any un opened clams after 20 minutes)
7. Taste and season with salt if necessary
8. Add shrimp, halibut and scallops and reduce heat
9. Simmer for 5-7 minutes or until the halibut is just cooked and flakes with a fork
10. Gently stir in cooked clams and sprinkle with mined parsley
11. Allow to cool completely and put into one gallon freezer bags and freeze for transport on the trail. Bring a loaf of crusty bread with you.
Directions at camp
1. At the camp site heat the sauce in your cook pot until it’s hot.