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- 12 clams
- 12 mussels
- 24 Mediterranean shrimps (large size)
- 12 pink clams (tongues) or scallops
- 1/2 kg conger-eel
- 3 cooked crabs
- 1/2 lt. white dry wine
- 1/2 lt. fish broth
- 1/4 lt. olive oil (Chef)
- 1 chopped onion
- 4 garlic cloves
- 1 can of tomatoes
- 1 tablespoon of parsley (chopped)
- Wild marjoram pepper, salt
Directions:View on PBS Food
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