Soupa Nisiotiki (Island Soup)

• 2 lbs haddock fillets, cut in 2" pieces
• 24 clams (with liquid)
• 1 lb fresh shrimp, cleaned and deveined
• 1 lb scallops
• 12 cup light olive oil
• 1 clove garlic, crushed
• 1 tablespoon salt
• 12 teaspoon pepper
• 1 large onion, diced fine
• 1 carrot, grated
• 12 cup celery, diced fine
• 12 cup chopped parsley
• 2 bay leaves
• 3 cups whole canned tomatoes, drain and reserve liquid
• 1 cup dry white wine

1. In a large saucepan, saute onion, carrot, celery, and garlic in olive oil.
2. Add the drained tomatoes, parsley, bay leaves, salt& pepper to saucepan.
3. Simmer 5 minutes.
4. Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.
5. In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine.
6. Cover and simmer 10 minutes.
7. Add reserved tomato/clam liquid and simmer uncovered 20 minutes.
8. Serve from the casserole.

haddock, fresh shrimp, light olive oil, clove garlic, salt, pepper, onion, carrot, celery, parsley, bay leaves, tomatoes, white wine

Taken from www.food.com/recipe/soupa-nisiotiki-island-soup-10898 (may not work)