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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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.
