4 Hearty servings
1 (8 oz.) Alaskan Cod or Scarlet Snapper fillet
1 (about 8 oz.) Turbot fillet or Chilean Sea Bass steak
1 dozen Little Neck Clams
1/2 lb. bay scallops
1 tablespoon olive oil
1 large onion, chopped or 1/2 cup dehydrated
2 cans (14.5 oz. each) chicken broth
2 cans (14.5 oz. each) diced tomatoes
2 bottles (8 oz. each) clam juice
1 cup dry white wine
1 tablespoon lemon juice
1 Tbsp. dried parsley
2 bay leaves
1 tsp. garlic powder
1/2 tsp. dried thyme
* salt and cracked black pepper, to taste
Cut fish into 2-inch pieces. Wash clam shells with a stiff brush under running water.
Heat oil in a 4-quart stock pot over Medium-High heat. Sauté onion 2 to 3 minutes. Stir all remaining ingredients, except fish, scallops and clams, into the pot. Bring to a boil.
Reduce heat to Medium and simmer, covered, 10 minutes.
Add fish and simmer, uncovered, 10 to 15 minutes. Fish is fully cooked when it is opaque (white) throughout. Clams are cooked when shells pop open. Simmer 1 to 2 minutes more if needed. Season to taste and serve immediately.
No Nutritional Information Available
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