Abalone en Paillote
Abalone in Jade Sauce
Abalone in Lemon Sauce
Abalone in Lemon Shells
Abalone in Oyster Sauce
Abalone Chowder
Abalone Cioppino
Abalone Stew
Beachfront Abalone
Breaded Abalone Delight
Grilled Abalone
Island Style Abalone
Microwave Abalone
Poached Abalone w/ Lemon Grass & Ginger
Sautéed Abalone Cutlets
Sautéed Abalone Medallions
Sweet Abalone Hors d'oeuvres

• 1 large onion
• 1 bunch green onions
  (including tops, sliced)
• 1 green pepper
• 2 whole cloves garlic
• 1/3 c. salad or olive oil
• 1/3 c. chopped parsley
• 16 can stewed tomatoes, diced
• 8 oz. can tomato puree
• 2 c. white or red wine
• 1 c. fish stock or water
• half a bay leaf
• 3 tsp. salt
• 1/4 tsp pepper
• 1/8 tsp. thyme
• 1 lb. whitefish cubed
• 1/2 lb abalone
• 1 doz. fresh clams or mussels
• 1 lb fresh prawns or crab (optional)

1. In a dutch oven or frying pan that has a cover, saute the onion, green onion, bell pepper, and garlic in oil (about 5 minutes).
2. Add parsley, tomato puree, stewed tomatoes, wine, and fish stock (or use all water), and seasonings.
3. Cover and simmer for one (1) hour. Remove the garlic.
4. Scrub the clams or mussels to remove any sand from the shells and arrange them in the bottom of a large pan. Rinse the abalone if they have been previously frozen. If you are using prawns cut them down the backs with kitchen scissors, wash out the sand vein; place on top of the clams. If you are using crab, crack the crab and place on top of the clams.
5. Add the cubed fish.
6. Pour on the hot prepared sauce; cover and simmer until the clam shells open, 20-30 minutes.

Serve in large soup bowls or soup plates, with some of each shellfish in each bowl. Makes about six servings. Sourdough French bread and a green salad are goof accompaniments.

From Abalone Farms Favorite Recipes