Ingredients
- ¼ cup olive oil
- 2 minced shallots
- 1 diced carrot
- 6 minced garlic cloves C
- 2 cups of water
- 2 tsp Superior TouchTM Fish Base
- ½ cup dry sherry
- 1-28 ounce can diced tomatoes
- 1 tbsp tomato paste
- ¼ tsp fennel seed
- ¼ thyme
- ½ tsp basil
- 2 tbsp fresh parsley
- 1 tsp black pepper
- 1 lb white fish
- 1 lb Mixed Seafood (Shrimp, Lobster, Scallops, Crabmeat, Clams
Instructions
Add ¼ cup olive oil to a large stockpot. Add 2 minced shallots, 1 diced carrot and 6 minced garlic cloves. Sauté on low heat until lightly browned. Combine 2 cups of water and 2 tsp Superior TouchTM Fish Base. Add to pot along with ½ cup dry sherry, 1-28 ounce can diced tomatoes, 1 tbsp tomato paste, ¼ tsp fennel seed, ¼ thyme, ½ tsp basil, 2 tbsp fresh parsley, and 1 tsp black pepper. Bring to a boil, lower heat and simmer 15 minutes. Mix in 1 lb white fish cut into bite sized pieces, and 1 lb Mixed Seafood (Shrimp, Lobster, Scallops, Crabmeat, Clams). Bring to a boil, lower heat and simmer 15 minutes. Serve hot.
