Ingredients:
| 2 |
Whole |
Bay Leaves |
| 3 |
Cup |
Canned Tomatoes (Whole tomatoes) |
| 1 |
Medium |
Carrots (Grated) |
| 1/2 |
Cup |
Celery Stalks (Diced fine) |
| 2 |
Dozen |
Clams (With liquid) |
| 1 |
lb |
Crabmeat |
| 1 |
Clove |
Garlic (Crushed) |
| 2 |
lb |
Haddock Fillets (Cut in 2" pieces) |
| 1/2 |
Cup |
Olive Oil (Light Olive Oil) |
| 1 |
Large |
Onion (Diced fine) |
| 1/2 |
Cup |
Parsley (Chopped) |
| 1/2 |
Teaspoon |
Pepper |
| 1 |
Tablespoon |
Salt |
| 1 |
lb |
Scallops |
| 1 |
lb |
Shrimp (Cleaned & de-veined) |
| 1 |
Cup |
White Wine (Dry) |
|
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Directions:
- In a large saucepan, saute onion, carrot, celery, and garlic in olive oil.
- Drain the tomatoes (reserving the liquid). Add the drained tomatoes, parsley, bay leaves, salt & pepper to saucepan.
- Simmer 5 minutes.
- Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.
- In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine.
- Cover and simmer 10 minutes.
- Add reserved tomato/clam liquid and simmer uncovered 20 minutes.
- Serve from the casserole.
- Makes about 10 servings.
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