"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Seafood Stock with Veggies Recipe

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This recipe for Seafood Stock with Veggies, by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Molinaro
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 bottles of clam juice
1 small can of vegetable broth (low sodium)
1 large can of canned tomatoes (Italian style works best)
If you have a V8 or two around the house, you can add that too
chopped carrots (baby carrots work well)
chopped celery with leaves
any other green, leafy vegetables you have in the fridge, such as bok choy, swiss or green chard, or spinach leaves
about 1 pound of shrimp (peeled and deveined) and about 1 pound of bay scallops
red pepper flakes (if you like things spicy)
black pepper

Directions:
Directions:
First, on medium-high heat, make your stock by pouring in the clam juice, stewed tomatoes, vegetable broth, and a V8 (if you have it). Then, after you chop your veggies, pour them in the stock. Season with red and black pepper to taste.
When the veggies are tender, then add the shrimp and scallops. Cook for about 5 more minutes or until the seafood is cooked. There you have it!

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
The part that takes the longest is the chopping. After that, it's quick!

 

 

 

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