Ingredients
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1 dozen littleneck clams, in the shell
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1 1/4 lbs raw shrimp
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1 lb sea scallops or 1 lb bay scallop
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1 lb halibut
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1 1/2 cups chopped green onions
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5 cloves garlic, crushed
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1/4 cup olive oil (salad oil can be used)
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4 tomatoes, diced (peeled, fresh or canned)
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1 tablespoon salt
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1 teaspoon pepper
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1 teaspoon grated orange rind
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1/2-1 teaspoon saffron thread
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16 ounces clam juice
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1 cup water
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1 1/2 teaspoons fennel seeds
Instructions
- Scrub clams well and drain. Rinse shrimp under cold running water. Remove shells, devein (with small knife slit alon back and lift out vein) Rinse and drain.
- Rinse scallops and drain.
- Rinse halibut and drain. Cut halibut in two inch pieces.
- Heat oil in 4 quart pot or dutch oven. Saute onions and garlic for 5 minutes or until onion is golden. Add tomatoes, salt fennel seed, pepper, orange rind, and saffron. Stir in clam juice and water. Bring to boil.
- Add clams, boil 2 minutes or until clams open. Reduce heat.
- Add shrimp, scallops, and halibut making sure liquid covers all.
- Cover pot and cook over medium-low heat 10-12 minutes or until halibut flakes when tested with a fork.
- NOTE: Clams are also available in the shell packed in cans or shucked and canned whole....You may use 1 pound bag frozen shelled deveined raw shrimp, 1 pound bag frozen scallops and 1 pound frozen halibut in place of fresh