Yield: 6 servings
Measure | Ingredient |
---|---|
1 large | Onion; chopped |
1 \N | Green bell pepper; chopped |
2 \N | Garlic cloves; minced |
2 tablespoons | Vegetable oil |
1½ pounds | Tomatoes; chopped |
½ cup | Dry white wine |
½ cup | Bottled clam juice |
1½ teaspoon | Dried Italian herbs, crushed |
1 \N | Bay leaf |
½ pounds | Firm white fish fillets cut into 1-inch chunks |
½ pounds | Medium-size shrimp peeled and deveined |
¼ pounds | Bay scallops |
1 \N | Dungeness crab (optional) cooked, cleaned & cracked |
3 tablespoons | Kikkoman Lite Soy Sauce |
⅓ cup | Chopped parsley |
Saute first 3 ingredients in hot oil in Dutch oven or large saucepan until soft. Stir in next 5 ingredients; cover and simmer 20 minutes.
Add white fish, shrimp and scallops; cook until fish and scallops are opaque and shrimp are pink, about 2 minutes. Add crab; cook 1 to 2 minutes, or until heated through. Stir in lite soy sauce and parsley. Serve immediately.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias