Portuguese-Inspired Alaska Seafood Stew

• 1/2 gallon plus 1 cup clam or fish juice
• 1/2 gallon plus 1 cup water
• 3 large carrots, peeled and coarsely chopped
• 4 1/2 cups onions, chopped
• to taste salt and pepper
• 3/4 cup or 6 ounces, olive oil
• 36 large or 3 pounds, Alaska scallops, thawed if necessary
• 36 large or 2 pounds 4 ounces, Alaska spot prawns/tails, thawed if necessary
• 1/3 cup or 4 ounces, garlic, minced
• 6 clusters or 3 pounds, Alaska Dungeness crab clusters, thawed if necessary (see note)
• 1 1/2 quarts tomatoes, chopped
• 3/4 quart or 24 ounces, dry white wine
• 1/2 cup or 1 ounce, parsley, chopped

1. In large stockpot or steam-jacketed kettle, combine clam juice, water, carrots, onions, salt and pepper. Bring to boil and simmer 20 minutes; cover and keep warm.
2. In separate pan, heat olive oil. Add scallops, prawns and garlic, saute until scallops and prawns turn opaque. Transfer cooked seafood only to broth. Separate legs on each cluster and add crab clusters to broth.
3. Add tomatoes to olive oil and cook over medium heat, uncovered, 5 minutes.Stir in white wine and parsley. Continue cooking until reduced by half, about 5 minutes.Transfer tomato reduction to seafood broth and heat thoroughly. Season with salt and pepper, if desired.

gallon, gallon, carrots, onions, salt, olive oil, necessary, necessary, garlic, clusters, tomatoes, white wine, parsley

Taken from www.epicurious.com/recipes/member/views/portuguese-inspired-alaska-seafood-stew-50025589 (may not work)