Prep 25 mins
Cook 39 mins
I found this on the old Prodigy years ago. Unfortunately, I do not remember who posted it. This was something totally different for us and we really like it. I changed it some, but not much. Please note that the measurements are for fresh herbs. If using dry, use 1/3 as much. Also, this needs fresh basil.
- 4 carrots, sliced
- 1 lb small red potato, quartered
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 stalk celery, sliced
- 1 tablespoon olive oil
- 3 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon fresh thyme
- 1 chicken bouillon cube
- 2 (10 ounce) bottles clam juice
- white wine
- 1⁄2-1 lb fish fillet, cut up
- 1 cup shrimp
- 1 (6 ounce) can clams, chopped
- 14 ounces diced tomatoes
- Tabasco sauce
- *Clam juices can be very salty.
- Be careful if you add salt.
- **Use fresh, frozen or two cans of shrimp.
- Saute onion, celery, garlic and herbs in oil.
- Add potatoes, carrots, clam juice,white wine, bouillon, clams, tomatoes and Tabasco.
- Simmer until potatoes are almost done.
- Add shrimp.
- Add fish just before serving and cook until opaque.
Rich and quite satisfying. I used only one bottle of clam juice, 1 cup of a dry chardonay (since the amount of wine wasn't specified) and a 1/2 cup of chicken stock in place of the bouillon cube.No salt was added and none was needed as it seemed just about right with the seasonings. I'll definitely be making it again.