Ingredients Jump to Instructions ↓

  1. 2 large onions, cut into quarters

  2. 6 ribs celery, cut into pieces

  3. 3 large carrots, cut into chunks

  4. 4 16-ounce cans stewed tomatoes, undrained

  5. 3 cups clam juice

  6. 2 teaspoons dried thyme

  7. 2 bay leaves

  8. 6 cups cooked brown rice

  9. 2 pounds monkfish or halibut fillet cut into 1-inch chunks

  10. 1 dozen (about 1 pound) mussels, cleaned

  11. 1 pound peeled, deveined shrimp

  12. 3/4 cup chopped fresh parsley

  13. 2 teaspoons freshly ground black pepper

  14. 6 cups chicken broth

Instructions Jump to Ingredients ↑

  1. Directions Combine onions, celery, carrots and tomatoes in bowl of large food processor; cover and process until pureed. Pour mixture into 8-quart stockpot. Add clam juice, thyme and bay leaves. Bring to a boil; reduce heat to medium-low and cook, uncovered about 1 hour, stirring occasionally. Stir in rice, fish, mussels, shrimp, parsley, pepper and broth. Cook an additional 10 to 15 minutes until fish is opaque and flakes with fork, shrimp are no longer pink, and mussels are opened. Remove bay leaves before serving. Nutrition Facts Calories 335 Total Fat 5g Cholesterol 89mg Sodium 1515mg Total Carbohydrate 41g Dietary Fiber 4g Protein 33g USA Rice Federation (


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