Source:

Allen Miglore

Serves/Makes:8

Ingredients

• 1 lb (.5 kg). catfish, cubed
• 1 lb (.5 kg). scallops
• 1 lb (.5 kg). shrimp, deveined and shelled
• 1 14 oz (392 grm). can crushed tomatoes
• 1 8 oz (224 grm). can tomato sauce
• 1 14 oz (392 grm). can chicken broth
• 14 oz (392 grm). water
• 1 cup (225 ml) green pepper, chopped
• 1 cup (225 ml) onion, chopped
• 1 cup (225 ml) celery, chopped
• 2 large cloves garlic, crushed
• 2 bay leaves
• 4 tbsp (60 ml) butter
• 4 tbsp (60 ml) flour

Preparation

• Melt the butter and mix with flour to make a roux.
• Add the celery, onion, green pepper, and garlic and saute until onions are soft.
• Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a boil. Reduce heat.
• Add any uncooked seafood and simmer for 15 minutes.
• Add any pre-cooked seafood and heat through just before serving.
• Serve with salad and bread, or over rice.
• For a broth variation, drizzle a tsp of sherry over each serving.
• Another variation: try salmon instead of catfish.

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