1/2 gallon plus 1 cup clam or fish juice
1/2 gallon plus 1 cup water
3 large carrots, peeled and coarsely chopped
4 1/2 cups onions, chopped
to taste salt and pepper
3/4 cup or 6 ounces, olive oil
36 large or 3 pounds, Alaska scallops, thawed if necessary
36 large or 2 pounds 4 ounces, Alaska spot prawns/tails, thawed if necessary
1/3 cup or 4 ounces, garlic, minced
6 clusters or 3 pounds, Alaska Dungeness crab clusters, thawed if necessary (see note)
1 1/2 quarts tomatoes, chopped
3/4 quart or 24 ounces, dry white wine
1/2 cup or 1 ounce, parsley, chopped
1/2 gallon plus 1 cup water
3 large carrots, peeled and coarsely chopped
4 1/2 cups onions, chopped
to taste salt and pepper
3/4 cup or 6 ounces, olive oil
36 large or 3 pounds, Alaska scallops, thawed if necessary
36 large or 2 pounds 4 ounces, Alaska spot prawns/tails, thawed if necessary
1/3 cup or 4 ounces, garlic, minced
6 clusters or 3 pounds, Alaska Dungeness crab clusters, thawed if necessary (see note)
1 1/2 quarts tomatoes, chopped
3/4 quart or 24 ounces, dry white wine
1/2 cup or 1 ounce, parsley, chopped
Preparation
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 2 cups seafood and broth into shallow bowl.
Note: Alaska mussels can be substituted, using 36 mussels, about 3 per serving.
