Soupa Nisiotiki

Description
Island Soup



Ingredients

 * 2 lbs. haddock fillets, cut in 2 in. 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 tbls salt
 * 1/2 tspn 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
In a large saucepan, saute Onion, carrot, celery, and garlic in olive oil. Add the drained tomatoes, Parsley, bay leaves, salt& pepper to saucepan. Simmer for 5 minutes. Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside. 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. Cover and simmer 10 minutes. Add reserved tomato/clam liquid and simmer uncovered 20 minutes. Serve from the casserole.

Cooking Time: 40 minutes.