California Gumbo

• 3 slices of thick bacon
• 2 lbs fish bonelss filets total (cod, haddock, bluefish, halibut, etc.) chopped into small pieces
• 2 quarts Clamato Juice
• 16 ozs. chopped tomatoes
• 8 ozs. crushed tomatoes
• 3 celery stalks chopped fine
• 2 carrots chopped fine
• 2 bulbs fennel chopped fine
• 1 large onion chpped fine
• 5 cloves of garlic minced
• 1 orange, cut in half
• 1/2 pound large shrimp (cut into pieces, no shells)
• 1/2 pound scallops
• 8 ozs fresh or canned chopped clams
• 1/2 cup minced parsley
• salt and pepper
• 1 large shot of tobasco sauce

1. Saute the bacon until crispy in large sauce pan
2. Remove and save the bacon
3. Saute all the vegetables until soft but not brown
4. in the bacon fat
5. Add Clamato juice, tomatoes, orange halves and fish and simmer on low for about an hour.
6. Add shrimp, scallops , clams, parsley, salt and pepper (to taste) and Tabasco sauce and simmer for 5-10 minutes until shrimp turns pink. Serve over rice or as is.

bacon, haddock, clamato juice, tomatoes, tomatoes, celery, carrots, onion, garlic, orange, shrimp, scallops, clams, parsley, salt, shot of tobasco sauce

Taken from www.epicurious.com/recipes/member/views/california-gumbo-1200920 (may not work)