Ingredients
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1 tablespoon olive oil
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16 ounces clam juice
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1 cup chopped onion
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2 leeks, thinly sliced
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5 cloves garlic, minced
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1 lb halibut, cut into 2 in cubes
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8 ounces large shrimp, peeled and cleaned
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2 teaspoons basil
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1 teaspoon thyme
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1 teaspoon tarragon
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1 teaspoon parsley
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1/2 teaspoon turmeric
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1 teaspoon salt
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1/4 teaspoon pepper
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12 ounces small potatoes, quartered
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1 (28 ounce) can Italian plum tomatoes, chopped
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8 ounces bay scallops
Instructions
- 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.