Clam or fish juice - 1 gal. + 2 cups
Water - 1 gal. + 2 cups
Carrots, peeled and coarsely chopped
- 6
large
Onions, chopped - 9 cups
Salt and pepper - to taste
Olive oil - (12 oz.) 1 1/2 cups
Alaska Scallops, thawed if necessary
- (6
lbs.) 72 large
Alaska Spot Prawns/Tails, thawed if
necessary
- (4 lbs. 8 oz.) 72 large
Garlic, minced - (8 oz.) 2/3 cup
Alaska Dungeness Crab clusters*, thawed
if
necessary - (6 lbs.) 12 clusters
Tomatoes, chopped - 3 qt.
Dry white wine - (48 oz.) 1 1/2 qt.
Parsley, chopped - (2 oz.) 1 cup
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In large stockpot or steam-jacketed kettle,
combine clam juice, water, carrots, onions,
salt and pepper. Bring to boil and simmer
20 minutes; cover and keep warm.
In separate pan, heat olive oil. Add
scallops,
prawns and garlic; sauté until scallops
and
prawns turn opaque. Transfer cooked
seafood
only to broth. Separate legs on each
cluster
and add crab clusters to broth.
Add tomatoes to olive oil and cook
over medium
heat, uncovered, 5 minutes.
Stir in white wine and parsley. Continue
cooking until reduced by half, about
5 minutes.
Transfer tomato reduction to seafood
broth
and heat thoroughly. Season with salt
and
pepper, if desired.
For each serving, portion about 1cup seafood
and broth into shallow bowl.
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