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Better than Liquid IV or Pedialyte.
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Peel the shrimp and place shrimp in refrigerator. Do not discard shells.
In a medium sauté pan, heat the one tablespoon of oil and add shrimp shells and sauté for two minutes on medium high. Add water and boil. Continue boiling to reduce the liquid to ¼ cup, crushing shells with the back of a wooden spoon as they cook. Discard shells and reserve liquid for later in this recipe.
In a 5-6 quart heavy bottomed pot such as a Dutch oven, heat the 1/3 cup of oil over medium high and add the onions, scallions, green pepper and garlic and sauté for about ten minutes, reducing temperature if needed. The vegetables should be soft and slightly browned.
Add the tomato paste and stir to incorporate.
Add the diced tomatoes and stir again. Bring temperature up until it starts to bubble.
Add the parsley, oregano, tarragon, red pepper flakes, salt and pepper. Simmer five minutes.
Add the red wine and the reserved shrimp stock and simmer ten minutes covered.
Add the shrimp, haddock, crabmeat and the juice from the canned clams, but not the clams.
Cover and simmer 15 minutes.
Try not to break up the fish if you stir the mixture at any point.
Uncover, add the clams and simmer 15 more minutes.
Serve in bowls with crusty Italian bread.