Cary's Seafood Soup

• 1 lb. chicken broth
• 1 lb. tomato sauce
• 2 limes, juice of, plus equal amount of fish sauce
• 3 cups water (add more if needed)
• 1 lg. potato, peeled and diced
• 1 lg. carrot, sliced
• 8 cloves garlic, chopped
• 1/4 cup cilantro, chopped
• 2 jalapeno peppers, chopped
• 1/2 sweet red pepper, diced
• 1 tbsp. oregano
• 1 tsp. basil
• Salt and pepper to taste
• 2 tbsp. butter
• 1/2 lb. fish, cut in bite size pieces
• 1/2 can (6 oz.) baby clams
• 1/2 lb. shrimp, shelled
• 1/2 lb. scallops, shelled
• 1 lb. crab legs cut in pieces
• 4 to 5 shallots, diced
• 1 onion, diced

1. Bring vegetables, spices, and liquids to a boil and reduce to simmer.
2. Cook until tender, but do not overcook.
3. Toss in seafood and butter, cook a couple minutes (until seafood is done).
4. turn off heat and let stand awhile while the flavors come together.
5. Add Louisiana hot pepper sauce if needed.
6. Heat and serve with lemon wedges, crackers or crusty bread.

chicken broth, tomato sauce, fish sauce, water, potato, carrot, garlic, cilantro, peppers, sweet red pepper, oregano, basil, salt, butter, fish, baby clams, shrimp, crab, shallots, onion

Taken from www.foodgeeks.com/recipes/18017 (may not work)