Enjoy This Recipe Courtesy of Chef Les Kincaid 


1/2 cup olive oil
1 cup chopped onion
1 tablespoon chopped garlic
2 cups coarsely chopped tomatoes
1/2 cup tomato puree
1/2 cup chopped parsley
2 cups red wine
Kosher salt and pepper
Cayenne pepper
3/4 cup chopped green pepper
1 pound snapper fillets
1 pound shrimp, peeled and deveined
3 pounds mussels, cleaned
French bread-optional accompaniment 

In a large soup pot heat olive oil. Add the onions, peppers and garlic, and sauté for 2 minutes.  Add the tomatoes, tomato puree, parsley, wine, salt, pinch of cayenne and pepper. Simmer for 15 minutes. Meanwhile, cut the fish into 2 inch chunks.
Place the fish and mussels into the hot sauce and simmer for 5 minutes. Then add the shrimp to the sauce and cook for 3 to 5 minutes. Season with salt, pepper and cayenne (it should be slightly spicy). Serve with French bread. 

Yield:  4-6 servings​​

​Les Kincaid's



Soups & Stews