• 3 tbsp. olive oil
• 1 medium onion, sliced
• 1 carrot, sliced
• 1/2 celery stick, sliced
• 3 cloves garlic, chopped
• 14 oz. can plum tomatoes, chopped, with their juice
• 8 oz. fresh prawns, peeled and deveined (reserve the shells)
• 1 lb. white fish bones and heads (gills removed)
• 1 bay leaf

• 1 sprig fresh thyme, or 1/4 tsp. dried thyme
• a few peppercorns
• salt and pepper to taste
• 1 1/2 lb. fresh mussels, in their shells, scrubbed and rinsed
• 1 lb. fresh clams, in their shells, scrubbed and rinsed
• 1 c. white wine
• 2 lb. mixed fish fillets, such as cod, monkfish, hake, bones removed and cut into chunks
• 3 tbsp. fresh chopped parsley
• rounds of French bread, toasted

Heat the oil in a medium saucepan. Add the onion and cook slowly until soft. Stir in the carrot and celery and cook for 5 minutes more. Add the garlic, the tomatoes and their juice, and 1 c. water. Cook over moderate heat until the vegetables are soft - about 15 minutes. Puree in a food processor or pass through a food mill. Set aside.

Place the prawn shells in a large saucepan with the fish bones and heads. Add the herbs and peppercorns and pour into 3 c. water. Bring to a boil, reduce heat and simmer for 25 minutes, skimming off any scum that rises to the surface. Strain and pour into a pan with the tomato sauce. Season.

Place the mussels and clams in a saucepan with the wine. Cover and steam until all the shells have opened. (Discard any that do not open.)

Lift the clams and mussels out and set aside. Filter the cooking liquid through a layer of paper towel and add it to the stock and tomato sauce.

Bring the sauce to the boil. Add the fish and boil for 5 minutes. Add the prawns and boil for 3 - 4 minutes. Transfer the stew to a warned casserole. Sprinkle with parsley and serve with toasted rounds of French bread.

• 6 tbsp. olive oil
• 1 medium onion, chopped finely
• 1 stick celery, finely chopped
• 1 small red pepper, seeded and chopped
• 1/2 c. red wine
• 1 tbsp. wine vinegar

• 14 oz. can plum tomatoes, chopped with their juice
• salt and pepper to taste
• 2 lb. fresh prawns, in their shells
• 3 - 4 cloves garlic, finely chopped
• 3 tbsp. chopped fresh parsley
• 1 piece dried chili, crumbled and chopped

In a heavy saucepan, heat half of the oil. Add the onion, and cook over low heat until soft. Stir in the celery and chopped pepper and cook 5 minutes more. Raise the heat to medium high, and add the wine, vinegar and tomatoes. Season with salt and pepper. Bring to the boil and cook for about 5 minutes.

Lower the heat, cover the pan, and simmer until the vegetables are soft - about 30 minutes. Puree the sauce through a food mill or processor.

Shell the prawns and devein them, either by using a deveiner or by making a shallow incision with a small sharp knife down the centre of the back to disclose the long black vein. Remove and discard.

Heat the remaining oil in a clean heavy saucepan. Stir in the garlic, parsley and chili. Cook over moderate heat, stirring constantly until the garlic is golden. Do not let it brown. Add the tomato sauce and bring to a boil. Taste for seasoning.

Stir in the prawns. Bring sauce back to a boil. Reduce heat slightly and simmer until prawns are pink and stiff - 6 to 8 minutes depending on size. Remove from heat and serve.

This recipe comes from my brother and is a favourite of the house.

• 1/2 c. butter
• grated zest of 1 large lemon
• 6 cloves garlic, chopped fine
• 1/4 tsp. red pepper flakes

• 2 tsp. dried basil
• 2 tsp. oregano
• 1 - 1 1/2 lb. fresh shrimp
• 1/2 c. chopped fresh parsley
• 2 green onions, chopped
• juice from 1 large fresh lemon
• salt & freshly ground pepper
• Parmesan cheese

Melt butter in a large skillet and add the next 5 ingredients. Cook for 2 - 3 minutes. Add shrimp and cook until opaque. Add parsley, green onion and lemon juice. Cook for about another 5 minutes.

Serve hot over cooked linguini and top with freshly grated Parmesan cheese.

• 2 (6.5 ounce) cans minced clams, with juice
• 1/4 cup butter
• 1/2 cup vegetable oil
• 2 teaspoons minced garlic

• 1 tablespoon dried parsley
• ground black pepper to taste
• 1/4 tablespoon dried basil
• 1 (16 ounce) package linguini pasta

Combine clams with juice, butter or margarine, vegetable oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over cooked pasta.

• 3 lbs shrimp or less
• 1 lb kielbasa
• 1 Tbsp butter
• 2 Tbsp oil
• 1 cup chopped onions
• 1 cup chopped green peppers
• 1/2 cup finely chopped celery
• 1 16 oz can tomatoes
• 4 cloves garlic, chopped
• 1/4 cup chopped fresh parsley
• 1 1/2 cups long grain rice

• 2 cups beef stock or water
• 1/2 cup chopped green onions
• 2 bay leaves
• 1 tsp thyme
• 1 tsp basil
• 1/8 tsp cayenne pepper
• 1 tsp salt
• 1/8 tsp cloves
• 1/8 tsp allspice
• 1/2 tsp chili powder
• 2 or more cups beef stock or water

Peel the shrimp. Dice or slice the sausage and saute in the oil and butter over low fire about 5minutes. Add the onions, green peppers, celery and the garlic and slowly saute until tender. Stir in thoroughly the tomatoes, seasonings, rice, and water. Cook over low temperature for 25 minutes, add the shrimp the last 5-10 minutes. About 5 minutes before the jambalaya is finished add the green onions and parsley. Cook until the rice is fluffy.