Cape Fear Suppa Zuppa
Well, with Labor Day coming that means back to school, or back to work, for most folks. However, for the die hard fisherman, Labor Day means fall fishing is just around the corner. I think the early fall is one of the better parts of the season, especially for fresh foods.
I have combined several ingredients for this next recipe, and it works great for the cooler and chillier nights that are just starting to come up.
You will need:
1/2 pound peeled and deveined shrimp
1 lb. fresh or frozen fish
1 doz. little neck clams
2 tablespoons white onion chopped
1/2 large green pepper chopped
2 cloves of garlic minced
1 tablespoon cooking oil
1 16 oz. can tomatoes cut up
1 8 oz. can tomato sauce
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/2 teaspoon dry thyme
dash black pepper
10 oz. bag of frozen peas
Preparation is key. Make sure you have all your ingredients collected and together before cooking. For fish, cut into 1 inch pieces and then set aside. For the pepper and onions, chop into small pieces.
Now take the peppers and onions and add them to a pre-heated 3 quart sauce pan. Sautee until the onions turn clear.
Next add the undrained tomatoes, tomato sauce, wine, and herbs. Bring this mixture to a boil.
Reduce your heat, cover, and let simmer for 20 minutes.
After 20 minutes, add the fish, clams, shrimp, and peas.
Bring everything to a slight boil, all while gently stirring. Then reduce heat, cover, and let simmer for 5 to 7 minutes.
I like to serve this dish with white wine and yellow rice.
Eat local fish twice a week!
Chef Danny H.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
