Dorothea Benton Frank
New York Times Bestselling Author
Dorothea Benton Frank
"Shem Creek Recipes"
Shem Creek



  • 1 (2-3 lb.) Sea Bass or any meaty white fish
  • 1 pound medium shrimp, peeled and deveined
  • 1 quart clams, soaked and rinsed
  • 1 quart mussels, soaked and rinsed
  • 1/2 pound dried porcini mushrooms, sliced
  • 4 large plum tomatoes (cut in chunks) or 1 large can, drained
  • 1 green pepper, medium chopped
  • 1/2 cup olive oil
  • 1 large Vidalia onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons Italian flat parsley, chopped
  • 1/3 cup tomato paste
  • 1 quart dry red wine
  • coarse salt and fresh pepper


Cut sea bass into single sized pieces.

Soak mushrooms in cold water.

Heat the olive oil in a saucepan. Sauté the onion, garlic, mushrooms and green pepper. Cook for 3 minutes. Add the tomatoes and let cook for 2 minutes. Add tomato paste, red wine and 5 cups of broth from mussels and clams. Add salt and pepper, cover and simmer for 45 minutes.

Arrange the seafood in a large kettle adding first the fish then the shrimp.

Separately, bring the sauce to a boil. Then pour the sauce into the kettle. Cover and cook on low heat for 10 minutes. Add the mussels and clams. Cover and cook for 5 minutes, until the shellfish open and release their liquor.

Ladle into soup bowls and server immediately.

Serves 10-12.

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