Summary
Island Soup. A hearty seafood ensemble.
Servings: 10

Ingredients

• 2 bay leaves
• 1 medium carrot, grated
• 1/2 cup of selery (stalks), diced fine
• 2 dozen of clams, with liquid
• 1 lb of crabmeat
• 1 clove of garlic, crushed
• 2 lbs of haddock’s fillet, cut in 2″ pieces
• 1/2 cup of light olive oil
• 1 large, white onion, diced fine
• 1/2 cup of parsley, chopped
• 1/2 teaspoon of pepper
• 1 tablespoon of salt
• 1 lb of scallops
• 1 lb of shrimps, cleaned and de-veined
• 3 cup of tomatoes (canned)
• 1 cup of dry, white wine

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.