Savannah Seafood Stew(Microwave)

• 1 lb. ocean fish (haddock, perch, cod)
• 1 lb. shellfish (clams, shrimp, crab)
• 1/4 c. water
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 2 Tbsp. olive oil
• 2 Tbsp. parsley leaves, chopped
• 1 green bell pepper, chopped
• 1/4 lb. fresh mushrooms, chopped
• 1 bay leaf
• 2 whole cloves
• 1/8 tsp. celery seed
• 1 tsp. white pepper
• 1 tsp. salt
• 1 can stewed tomatoes (14 oz.)
• 1 c. dry red wine
• dash of cayenne
• salt and pepper to taste

1. Prepare the fish and shellfish (remove bones, skin and shells).
2. Refrigerate the fish and shellfish.
3. Put bones, skin and shells and water into a microwave-safe casserole.
4. Cover. Microwave on High power for 5 minutes. Remove.
5. Do not uncover. Allow to cool. Strain.

ocean fish, shellfish, water, onion, garlic, olive oil, parsley, green bell pepper, fresh mushrooms, bay leaf, cloves, celery, white pepper, salt, tomatoes, red wine, cayenne, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739554 (may not work)