SEAFOOD STEW
Chi Chi's Restaurant Recipe
1 cup shredded carrots
1 cup sliced celery
1 cup sliced leeks
2 teaspoons minced fresh garlic
1/4 cup butter or margarine
2 cups water
1 (8 oz.) jar clam juice
1 cup salsa
1 cup dry white wine
2 cups cubed baking potatoes
2 bay leaves
1/2 teaspoon seafood seasoning
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarsely ground pepper
1 pound (20-25 count) raw shrimp, shelled, deveined and rinsed
1 pound white fish fillets (halibut, scrod, etc.) cut into 1 inch pieces
1 (6 oz.) package frozen cooked crab meat, thawed
1/2 pound bacon, cooked and crumbled
In a Dutch oven, cook the carrots, celery, leeks and garlic in butter 8 to 10 minutes or until the vegetables are softened. Add the water, clam juice, salsa, wine, potatoes, bay leaves, seafood seasoning, thyme and pepper. Bring to a boil. Reduce the heat to medium low. Cover and cook for 30 to 40 minutes or until the potatoes are just tender, stirring occasionally. Add the shrimp, fish and crab meat. Cook 4 to 5 minutes or just until the shrimp turn pink, stirring occasionally. Stir in the bacon. Remove the bay leaves. Makes 9 cups.