Ingredients:
3 tablespoons butter or 3 tablespoons margarine
1 cup chopped yellow onions
3 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/2 teaspoon ground cloves
2 tablespoons brown sugar
1/8 teaspoon saffron threads, crumbled
1 teaspoon salt
pepper, to taste
1 (46 ounce) cans tomato juice
1/2 teaspoon Tabasco sauce, to taste
1 (6 1/2 ounce) cans minced clams, with juice
1/4 cup dry white wine
1/4 cup chopped fresh parsley
1/2 lb large shrimp, peeled and deveined
1/2 lb crabmeat
1/2 lb scallops ( if they are large, cut them in half)
1 1/2 lbs white-fleshed fish or 1 1/2 lbs red snapper or 1 1/2 lbs flounder or 1 1/2 lbs cod, cut into bite size pieces
Directions:
In a large oven-proof dutch oven, melt the butter over medium heat.
Add in the onion and garlic, stir/saute for 5 minutes or until tender.
Add in flour, stir to blend.
Add in curry, cloves, sugar, saffron, salt, and pepper; stir to combine.
Add in tomato juice and Tabasco; stir constantly and bring to a boil.
Lower the heat and add clams with their juice, wine, and parsley.
Simmer for 10 minutes.
Add in the remaining seafood and bake in a 375F oven, uncovered, for about 20 minutes or until the fish flakes.
Servings: 6-8
Time preparation: 60 min.
Time total: 95 min.