Ingredients

The following ingredients have 8 Servings
  • 1 cup white onion (diced)
  • 1 tbsp extra virgin olive oil
  • 14 ounce diced tomatoes (canned)
  • 3 cups clam juice
  • 1 yellow bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 jalapeno pepper (finely chopped)
  • 1 pound shrimp (thawed with tail removed & deveined)
  • 1/2 pound scallops (cleaned and patted dry)
  • 2 cod loins (thawed and chopped into 1 inch pieces)
  • 3/4 pound mussels (rinsed and scrubbed)
  • 6 ounces clams (rinsed and scrubbed)
  • 1 tsp cumin
  • 1/2 tbsp oregano
  • 1/2 tsp coriander
  • 1 tbsp chili powder
  • 1/4 tsp sea salt
  • optional: fresh cilantro for garnish

Instruction

  • Bring a large pot to medium heat then add extra virgin olive oil, onions, bell peppers, jalapeños and salt. Stir to combine and sauté 5-7 minutes until soft.
  • Add the tomatoes, cod, clam juice, spices and cod. Bring the pot to a simmer 5-10 minutes. Then as soon as it begins to simmer, reduce to low.
  • Add the shrimp and scallops, stir to combine. Cook another 5 minutes until shrimp turns pink. Then add mussels and clams. Cover the pot about 5 minutes then check to see if mussels and clam shells have opened. This means they are done.
  • Turn off heat, transfer to a bowl and serve immediately with optional toppings.