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Categories:
shellfish shrimp mussels garlic parsley olive oil butter color pepper cloved shallots bay leaves chicken broth tomato juice tomato paste salt water scallions
Viewed: 2 - Published at: 9 years agoIngredients
- Shellfish: Crab meat(fresh)and/or lobster,
- Approx. 1 lb peeled, deveined uncooked shrimp,
- 2-3 doz. clams and or mussels per your preference.
- A 1 lb. piece of any white fish.
- 2-3 Tbsps. chopped garlic
- 1 Tbsp each dried marjoram, parsley, and thyme
- 2 Tbsps olive oil
- 1 stick butter, cut in half
- 1/2 C. chopped any color pepper,
- 3-4 cloved shallots, minced.
- 2-3 bay leaves
- 4 C. chicken broth
- 1 quart tomato juice
- 1 small can tomato paste
- salt/pepper to taste
- Additional water if preferred
- 3-4 scallions, chopped
Method
- Rinse all seafood well.
- Scrub mussel and clam shells and remove the shells from about 1/2 of them.
- Cut fish into small (less than 1 in.) pieces.
- Remove most of lobster meat from shells (leave a 2 or 3 claws in tact for presnetation).
- Saute garlic, chopped pepper, shallots, marjoram, parsley, thyme and bay leaves in oil and 1/2 stick butter, making like paste. Add about 2 cups of the chicken broth. Bring to a simmer and saute seafood, (and lobster that might be in shell) except for fish pieces and crab/lobster meat, until all seafood is just cooked. Add remaining broth. Whisk n tomato paste a this time. Bring to boil and add crab/lobster. Slowly add tomato juice stirring gently as to not break up fish and crab meat. Bring to slight boil. Add 2nd stick butter at the end.
- Add water to thin to your taste.
- Toss scalliions on top for color and taste.
