Sunday Night Seafood Stew

Serving Size : 4
Ingredients

for prepare Sunday Night Seafood Stew

:

Amount	Measure	Ingredient - Preparation Method
8	ounces	clam juice (1 bottle)
2	cups	water
1	teaspoon	dried thyme
1/4	teaspoon	fennel seed - crushed
1		bay leaf
3/4	pound	skinless lean white fish
halibut, haddock, pollack, red snapper, whiting, bass, flounder, cod sunday night seafood stew
16	medium	shrimp, mussels, or clams - shelled & deveined
1	medium	tomato - seeded & chopped

1. In a large saucepan over high heat, combine clam juice, the water, thyme, fennel seeds, and bay leaf. Bring to a boil. 2. Reduce heat, cover, and simmer for 3 minutes. 3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth. Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will open and shrimp will turn pinkish and opaque). 4. Remove bay leaf; season to taste. Ladle soup into serving bowls. Garnish with parsley, if desired. Microwave Version: Combine ingredients as directed in step 1, using a 2-quart bowl. Microwave on 70% power 3 minutes. For step 3, after adding fish, shellfish, and tomatoes, microwave on 70% power 3 to 5 minutes. Serve as directed in step 4. Note: If you are using frozen fish, partially defrost them, then cut into chunks - do not thaw completely. Add to broth before shellfish and simmer 3 to 5 minutes, then add shellfish and tomatoes and continue as directed in step 3.

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