Description
This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market’s.
Ingredients
- ¼ cup olive oil
- 1 onion, chopped
- 4 stalks celery, chopped, with leaves
- 4 carrots, sliced
- 4 potatoes, peeled and cubed
- 1 tablespoon minced garlic
- ¼ cup chopped parsley
- 2 tablespoons chopped fresh cilantro
- 1 (28 ounce) can crushed tomatoes
- 2 cups tomato juice
- 2 (8 ounce) jars clam juice
- ½ cup white wine
- 2 teaspoons dried basil
- 1 ½ teaspoons dried oregano
- 1 tablespoon dried thyme
- ¾ teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- salt and pepper to taste
- 1 pound halibut steaks, cubed
- 1 pound medium shrimp – peeled and deveined
- 1 pound mussels, cleaned and debearded
- 2 pounds clams in shell, scrubbed
- 1 pound cooked crabmeat
- 1 pound bay or sea scallops, rinsed and drained
Prep Time: 30 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 45 mins
Servings: 8