Ingredients
2 Tablespoons olive oil
2 Tablespoons onion, chopped
1 leek, cleaned and chopped
1 garlic clove, chopped
1 (14 1/2 oz) can tomatoes, drained and chopped
1 Tablespoons GOLDEN BLOSSOM HONEY
1 cup clam juice
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 bay leaf
1/4 pound haddock, cut into pieces (or any white fish of your choice)
1/4 pound halibut, cut into pieces (or any white fish of your choice)
1/4 pound little neck clams, or mussels
1/4 pound sea scallops
1/4 pound raw shrimp in their shells
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Heat oil in a saucepan over medium heat. Sauté onions, leek and garlic until translucent, about 7 minutes. Stir in tomatoes and honey. Continue cooking another 5 minutes. Mix in clam juice, thyme, basil and bay leaf. Add haddock, halibut and clams to sauce and cook covered for 3 minutes. Then add scallops and shrimp and cook an additional 2 minutes until shrimp just turns pink and clams have opened. Season to taste with salt and pepper. Spoon into bowls, and serve immediately. Serves 2.
