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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Oh, I love this so much. Especially in the cold weather. Ingredients:
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 lbs white-fleshed fish or 1 1/2 lbs red snapper or 1 1/2 lbs flounder or 1 1/2 lbs cod, cut into bite size pieces |
Directions:
1. In a large oven-proof dutch oven, melt the butter over medium heat.
2. Add in the onion and garlic, stir/saute for 5 minutes or until tender.
3. Add in flour, stir to blend.
4. Add in curry, cloves, sugar, saffron, salt, and pepper; stir to combine.
5. Add in tomato juice and Tabasco; stir constantly and bring to a boil.
6. Lower the heat and add clams with their juice, wine, and parsley.
7. Simmer for 10 minutes.
8. Add in the remaining seafood and bake in a 375° oven, uncovered, for about 20 minutes or until the fish flakes.
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