Manhattan Seafood Chowder

Description
Makes 12 servings.

Ingredients

 * 2 large onions, cut into quarters
 * 6 ribs celery, cut into pieces
 * 3 large carrots, cut into chunks
 * 4 x 16-ounce cans stewed tomatoes, undrained
 * 3 cups clam juice
 * 2 teaspoons dried thyme
 * 2 bay leaves
 * 6 cups cooked brown rice
 * 2 pounds monkfish or halibut fillet cut into 1-inch chunks
 * 1 dozen (about 1 pound) mussels, cleaned
 * 1 pound peeled, deveined shrimp
 * ¾ cup chopped fresh parsley
 * 2 teaspoons freshly ground black pepper
 * 6 cups chicken broth

Directions

 * 1) Combine onions, celery, carrots and tomatoes in bowl of large food processor; cover and process until puréed.
 * 2) Pour mixture into 8-quart stockpot.
 * 3) Add clam juice, thyme and bay leaves.
 * 4) Bring to a boil; reduce heat to medium-low and cook, uncovered about 1 hour, stirring occasionally.
 * 5) Stir in rice, fish, mussels, shrimp, parsley, pepper and broth.
 * 6) Cook an additional 10 to 15 minutes until fish is opaque and flakes with fork, shrimp are no longer pink, and mussels are opened.
 * 7) Remove bay leaves before serving.