Soupa Nisiotiki (Island Soup)

Ingredients

• 2 lbs haddock fillets, cut in 2" pieces
• 24 clams (with liquid)
• 1 lb fresh shrimp, cleaned and deveined
• 1 lb scallops
• 1/2 cup light olive oil
• 1 clove garlic, crushed
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 1 large onion, diced fine
• 1 carrot, grated
• 1/2 cup celery, diced fine
• 1/2 cup chopped parsley
• 2 bay leaves
• 3 cups whole canned tomatoes, drain and reserve liquid
• 1 cup dry white wine

Directions

1. 1

   In a large saucepan, saute onion, carrot, celery, and garlic in olive oil.

2. 2

   Add the drained tomatoes, parsley, bay leaves, salt& pepper to saucepan.

3. 3

   Simmer 5 minutes.

4. 4

   Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.

5. 5

   In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine.

6. 6

   Cover and simmer 10 minutes.

7. 7

   Add reserved tomato/clam liquid and simmer uncovered 20 minutes.

8. 8

   Serve from the casserole.