MEDITERRANEAN SEAFOOD TRIO OF SHRIMP – COD – CRAB MEAT WITH POTATOES – TOMATO – ONION & SEASONED WITH BASIL – OREGANO – MINCED GARLIC IN CLAM JUICE SAUCE ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–shrimp (half a dozen, already cooked, tail-off, shell off)

–crab meat (canned, 2 tablespoons)

–potatoes (2, medium, cut in 1-inch pieces)

–tomato (fresh, vine-ripened (if possible), medium, cut in 1 – inch pieces)

–onion (one-half, sliced)

–basil, oregano (fresh if possible; 2 tablespoons of each, fresh; or 1 teaspoon of each, dried)

–minced garlic (1 tablespoon)

–clam juice (bottled, one-fourth cup)

–salt and pepper (to taste)

–olive oil (several drops, to taste)

1 – Place the cut-up potatoes in a covered baking dish.  Add the tomato and onion.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes. 

2 – When finished, nestle the cod amid the vegetables.  Season with salt, pepper, basil, oregano, minced garlic, and olive oil.  Microwave on high for 8 minutes. 

3 – When finished, top the cod with the cooked crab meat and cooked shrimp.  Microwave, to heat, for 1 minute more.

4 – Serve the cod and vegetables hot, atop jasmine rice (for recipe, see the microwave instructions that come with the brand you buy).

–recipe original.

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