Title: Sunday Night Seafood Stew
Categories: Entree Soup
Yield: 4 Servings

8	oz	Clam juice (1 bottle)
2	c	Water
1	ts	Dried thyme
1/4	ts	Fennel seed, crushed
1		Bay leaf
3/4	lb	Skinless lean white fish
		(halibut, haddock, pollack, red snapper,
		Whiting, bass, flounder, cod)
16	md	Shrimp, mussels, or clams, shelled & deveined
1	md	Tomato, seeded & chopped
		Salt and freshly ground pepper, to taste
		Parsley, for garnish (optional), finely chopped

1. In a large saucepan over high heat, combine clam juice, the water, thyme, fennel seeds, and bay leaf. Bring to a boil.

2. Reduce heat, cover, and simmer for 3 minutes.

3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth. Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will open and shrimp will turn pinkish and opaque).

4. Remove bay leaf; season to taste. Ladle soup into serving bowls. Garnish with parsley, if desired.

Microwave Version:

Combine ingredients as directed in step 1, using a 2-quart bowl. Microwave on 70% power 3 minutes. For step 3, after adding fish, shellfish, and tomatoes, microwave on 70% power 3 to 5 minutes. Serve as directed in step 4.

Note: If you are using frozen fish, partially defrost them, then cut into chunks -- do not thaw completely. Add to broth before shellfish and simmer 3 to 5 minutes, then add shellfish and tomatoes and continue as directed in step 3.

NOTES : This quick, one-pot dish allows you to take advantage of the freshest and best priced fish at the market -- or you can use frozen fish. Serve it with good bread, a white wine, and a scrumptious dessert -- perhaps Presto Pots de Creme -- for an easy company dinner. Recipe by: the California Culinary Academy

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