Seafood Stew New England Style


4 cloves of garlic
1 whole medium onion chopped
2-3 stalks of celery chopped
4 carrots
3 Tbsp olive oil
1 15 oz. can italian diced tomatoes
2 tsp. dill
1/2 cup fresh parsley
1 lb. Mahi or Tuna Steaks wild caught
1 10 oz, can baby clams (reserve juice)
1 lb. bay scallops


Saute the garlic and onion and celery until slightly soft. Add fish steak pieces seasoned with salt and pepper and brown for two minutes per side. Remove fish and set aside.

Steam the carrots for ten minutes and add to sauteed garlic and onion. Pour in clam juice and 12 0z. water, dill , tomatoes, and parsley. Cover and heat for ten minutes. Add fish, clams, and raw scallops. Cook for an additional 10 minutes. Enjoy with fresh grated cheese, whole grain bread, or a dry red wine. Serves four to six.


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