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Categories:
olive oil clam juice onion leeks garlic potatoes Italian plum tomatoes bay scallops shrimp basil thyme tarragon parsley turmeric salt pepper
Viewed: 10 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 16 ounces clam juice
- 1 cup chopped onion
- 2 leeks, thinly sliced
- 5 cloves garlic, minced
- 12 ounces small potatoes, quartered
- 1 (28 ounce) can Italian plum tomatoes, chopped
- 1 lb halibut, cut into 2 in cubes
- 8 ounces bay scallops
- 8 ounces large shrimp, peeled and cleaned
- 2 teaspoons basil
- 1 teaspoon thyme
- 1 teaspoon tarragon
- 1 teaspoon parsley
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon pepper
Method
- In dutch oven on med heat, bring oil and 1/4 cup clam juice to a boil.
- Add onions, leeks, garlic and potatoes.
- Cook and stir for 4 minutes.
- Add remaining clam juice, and tomatoes (with juice); bring to a boil.
- Cook and stir for 10 minutes.
- Add halibut, scallops and shrimp; cook and stir for 5 minutes.
- Stir in herbs and salt and pepper.
- Cook 1 more minute.
