Makes 8 servings
50 minutes
2 tbsp olive oil
2 russet potatoes, diced
1 large yellow onion, diced
4 cloves garlic, minced
1 tsp dried thyme
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
1/4 tsp fennel seeds, lightly crushed using the back of a spoon
2 stalks celery, chopped
15 oz can diced tomatoes
8 oz bottle clam juice
2 cups water
1 lb raw, shelled shrimp
1 lb haddock (or other mild white fish) cut into small chunks
1/4 chopped fresh parsley
1 tbsp chopped fresh dill
1 tbsp lemon juice
salt and pepper
In large saucepan over medium-high heat and add olive oil. Add potatoes, onion, garlic, thyme, paprika, red pepper flakes and fennel seeds. Cook, stirring often until onion is softened.
Add celery, tomatoes and any juice from the can, add clam juice and water. Bring to a simmer, reduce heat to low and cook for 30 minutes or until potatoes are tender.
Add shrimp and haddock and increase the heat slightly to maintain summer. Cook for 4 to 5 minutes or until shrimp are pink and haddock flakes easily. Stir in the parsley, dill, lemon juice and season with salt and pepper. Serve with crusty bread.