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Recipe by: laurenza
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See below ingredients and instructions of the recipe
----------------------PHILLY.INQUIRER---------------------------
1 ea CLOVE GARLIC 1/4 lb SCALLOPS 1" PIECES
1/2 ts THYME,BASIL.OR OREGANO 1 ea WHOLE BAY LEAF
1/2 ea MEDIUM ONION CHOPPED 1/4 lb RAW SHRIMP CLEANED
1/4 lb COD OR OTHER WHITE FLESHED 1 pn CAYENNE PEPPER
1 x FIRM FISH CUT 1" CUBES 1 x SALT AND PEPPER TO TASTE.
2 1/2 c CANNED TOMATOES 1/8 ts FENNEL SEED OPTIONAL
1 x CHOPPED WITH LIQUID
COMBINE TOMATOES,GARLIC,ONION,AND SEASONING IN SAUCEPAN.SIMMER FOR 10
MINUTES.ADD COD AND SIMMER GENTLY FOR 2 MINUTES,ADD SCALLOPS AND
SIMMER 2 MIINUTES,ADD SHRIMP AND SIMMER 3-5 MINUTES,JUST UNTIL SHRMP
TURNS PINK. MAKES 3 SERVINGS..........
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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