Seafood Stew with Cabbage and Carrots

• 1 1/2 cups bottled clam juice
• 1 cup chopped onion
• 1/2 cup Riesling wine
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 12 clams, scrubbed
• 10 ounces orange roughy fillets, cut into 1-inch pieces
• 6 large uncooked shrimp, peeled, deveined
• 6 large sea scallops
• 1/3 cup whipping cream
• 3 tablespoons unsalted butter
• 4 cups thinly sliced green cabbage (about 1/2 medium head)
• 1 large carrot, peeled, grated

1. Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes.
2. Add clams.
3. Cover and cook until clams open, about 6 minutes.
4. Using tongs, transfer clams to bowl.
5. Discard any clams that do not open.
6. Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes.
7. Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams.
8. Add cream and boil until liquid is reduced to 3/4 cup, about 25 minutes.
9. Meanwhile, melt butter in heavy large skillet over medium-high heat.
10. Add cabbage and carrot and saute until cabbage wilts, about 4 minutes.
11. Return shellfish mixture to Dutch oven and stir to heat through.
12. Divide cabbage mixture between 2 shallow soup bowls.
13. Ladle shellfish stew over.

clam juice, onion, riesling wine, garlic, thyme, clams, shrimp, scallops, whipping cream, unsalted butter, green cabbage, carrot

Taken from www.epicurious.com/recipes/food/views/seafood-stew-with-cabbage-and-carrots-1817 (may not work)