Login to Save Like

Ingredients

• 1/4 cup olive oil
• 1 onion, chopped
• 4 stalks celery, chopped, with leaves
• 4 carrots, sliced
• 4 potatoes, peeled and cubed
• 1 tablespoon minced garlic
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh cilantro
• 1 (28 ounce) can crushed tomatoes
• 2 cups tomato juice
• 2 (8 ounce) jars clam juice
• 1/2 cup white wine
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 tablespoon dried thyme
• 3/4 teaspoon chili powder
• 1/8 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

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

AllRecipes