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Categories:
butter yellow onion garlic all-purpose curry powder ground cloves brown sugar saffron thread salt pepper tomato juice Tabasco sauce clams white wine parsley shrimp crabmeat flounder
Viewed: 42 - Published at: 5 years agoIngredients
- 3 tablespoons butter or 3 tablespoons margarine
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cloves
- 2 tablespoons brown sugar
- 1/8 teaspoon saffron thread, crumbled
- 1 teaspoon salt
- pepper, to taste
- 1 (46 ounce) can tomato juice
- 1/2 teaspoon Tabasco sauce, to taste
- 1 (6 1/2 ounce) can minced clams, with juice
- 1/4 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb crabmeat
- 1/2 lb scallops (if they are large, cut them in half)
- 1 1/2 1 1/2 lbs flounder or 1 1/2 lbs cod, cut into bite size pieces
Method
- In a large oven-proof dutch oven, melt the butter over medium heat.
- Add in the onion and garlic, stir/saute for 5 minutes or until tender.
- Add in flour, stir to blend.
- Add in curry, cloves, sugar, saffron, salt, and pepper; stir to combine.
- Add in tomato juice and Tabasco; stir constantly and bring to a boil.
- Lower the heat and add clams with their juice, wine, and parsley.
- Simmer for 10 minutes.
- Add in the remaining seafood and bake in a 375° oven, uncovered, for about 20 minutes or until the fish flakes.
