Seafood Stew

CAROLYN SAYS:  "When selecting haddock, look for fillets that are transparent rather than chalky. You can also substitute cod, which is similar. If you have a clam or two that refuses to open after you cook them, it's a sign that they're not fresh and should be discarded."

4 unshelled lobster tails cut in thirds
1 pound raw shrimp
1/2 cup Earthquake Garlic Sauce
2 onions, finely chopped
2 cloves garlic, minced
3 cups clam juice
6 ripe tomatoes, peeled and quartered
2 cups peeled and cubed potatoes
1 teaspoon dried basil
1 tablespoon Volcano Italian Sauce
Wildfire Sauce to taste
1 bay leaf
2 3/4 teaspoons parsley
1 1/2 cups white wine
1 pound haddock fillets, quartered
1 dozen clams, washed and scrubbed

Shell shrimp, leaving the tails intact. Wash and de-vein shrimp and set aside. Place Earthquake Garlic Sauce in large pot. Add onions and garlic and sauté until tender.  Add lobster and sauté until pieces turn red. Remove lobster and reserve. Add clam juice, tomatoes, potatoes, salt, Wildfire Sauce, bay leaf, basil, and Volcano Italian Sauce. Bring to a boil, lower heat, and simmer, covered, for 25 minutes. Add wine, shrimp, haddock and lobster. Simmer for 5 minutes longer. Add clams and continue simmering until they open.  Serve as a main dish in large soup bowls.

Yield: 5-6 servings



Filed under: SeafoodEntrée

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