30Prep Time Minutes
120Total Time Minutes
18Number of Ingredients
2 tablespoons olive oil
1 cup chopped sweet onion
1 cup chopped bell pepper (any color)
6 cloves garlic, peeled, minced
3-1/2 cups chicken broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes in Sauce
1/2 cup clam juice
1 bay leaf
1 tablespoon parsley flakes
1 tablespoon lemon fresh juice
1/2 teaspoon saffron threads
1/2 teaspoon kosher salt
1/4 teaspoon ground fennel seed
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1 Dungeness crab, cleaned
1 pound manilla or little neck clams, cleaned
1/2 pound halibut fillets, cubed
1/2 pound salmon fillets, cubed
8 large (31/40 count) peeled and deveined shrimp, thawed if frozen
Splash of champagne and crusty bread, optional
|% Daily Value|
|Total Fat||16 g||25%|
|Saturated Fat||3 g||13%|
|Dietary Fiber||3 g||12%|
|Vitamin C||50 mg||83%|
|Vitamin A||897 iu||18%|
Heat oil in 5-quart Dutch oven or large pot over medium-low heat until hot. Add onion, bell pepper and garlic. Cook 5 minutes or until tender.
Add chicken broth, tomatoes in sauce, clam juice, bay leaf, parsley. lemon juice, saffron, salt, fennel and black and red peppers. Stir to combine; simmer, covered, 1 hour.
Remove and discard bay leaf. Increase heat to medium. Add seafood in this order, allowing a couple of minutes between additions: crab, clams, halibut, salmon and shrimp. Cook until clams are fully open (discard any that do not open) and shrimp have turned pink. Add a splash of champagne, if desired.
Serve with crusty bread, if desired.
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