Fish Stew Mexican Style

• 2 fillets firm whitefish
• 6 clams in shell
• 1/4 to 1/2 lb. prawns, shelled
• 1/4 to 1/2 lb. scallops
• 1/4 to 1/2 squid, cleaned and cut into strips or rings
• 1 crab, lobster or crayfish (raw or cooked), cracked
• 1 jar oysters (optional)
• 1 c. Clamato juice
• 1 large can tomatoes
• 1 small bottle clam juice
• 1/2 tsp. garlic powder, onion powder and cumin
• gumbo or Cajun spice
• cilantro, chopped
• fresh salsa
• green onion, chopped
• carrots, diced
• celery, diced
• green pepper, diced
• chicken stock or fish bouillon, water or white wine

1. Put everything, but fresh cilantro and seafood in a large pot and simmer until carrots and celery are tender.
2. Add seafood and simmer until cooked (about 10 minutes).
3. To serve, top with chopped cilantro; salt and pepper to taste.

firm whitefish, shell, prawns, scallops, rings, crab, oysters, clamato juice, tomatoes, clam juice, garlic powder, gumbo, cilantro, fresh salsa, green onion, carrots, celery, green pepper, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897388 (may not work)