Title: Sunday Night Seafood Stew
Categories: Microwave
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
omatoes, 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.

Recipe By : the California Culinary Academy

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip