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Seafood Stew
 
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Ingredients:

1 cup shredded carrot

1 cup sliced celery

1 cup sliced leeks

2 teaspoons minced fresh garlic

1/4 cup butter

2 cups water

1 (8-ounce) jar clam juice

1 cup CHI-CHI'S® 16 oz Thick & Chunky Salsa Medium

1 cup dry white wine

2 cups cubed baking potatoes

2 bay leaves

1/2 teaspoon seafood seasoning mix

1/2 teaspoon dried thyme leaves

1/4 teaspoon coarsly ground pepper

1 pound (20 to 25) fresh or frozen raw shrimp, shelled, deveined and rinsed

1 pound white fish fillets (halibut, scrod, etc.), cut into 1-inch pieces

1 (6-ounce) package frozen cooked crab meat, thawed

1/2 pound Black Label® Bacon, cooked and crumbled

Directions:

1) In Dutch oven cook carrot, celery, leeks and garlic in butter 8 to 10 minutes or until vegetables are softened.

2) Add water, potatoes, clam juice, salsa, wine, bay leaves, seasoning mix, thyme and pepper. Bring to a boil. Reduce heat to medium-low. Cover; cook 30 to 40 minutes or until potatoes are just tender, stirring occasionally.

3) Add shrimp, fish and crab meat. Cook 4 to 5 minutes or just until shrimp turn pink, stirring occasionally. Stir in bacon. Remove bay leaves.