Ingredients
6
6 servings
- •0.75 teaspoon dried oregano
- •0.5 teaspoon salt
- •0.5 teaspoon ground white pepper
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon cayenne pepper
- •0.5 teaspoon dried thyme leaves
- •0.5 teaspoon dried sweet basil
- •0.25 cup butter
- •1 cup peeled chopped tomato
- •0.75 cup chopped onion
- •0.75 cup chopped celery
- •0.75 cup chopped green bell pepper
- •1.5 teaspoons minced garlic
- •1.25 cups chicken stock
- •1 cup canned tomato sauce
- •1 teaspoon white sugar
- •0.5 teaspoon hot pepper sauce (such as Tabasco®)
- •2 bay leaves
- •1 pound peeled and deveined rock shrimp (thawed if frozen)
- •1 pound bay scallops (thawed if frozen)
- •1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces
Instructions
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutritional Facts
Per 6 servings
- Calories: 328
- Carbohydrate: 12g
- Fat: 10g
- Fiber: 2g
- Protein: 47g
- Sugar: 5g
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