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Description Edit

Makes 12 servings.

Ingredients Edit

Directions Edit

  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.
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