Recipe courtesy of Jack's Fish Spot
Print
Total:
1 hr 15 min
Active:
1 hr
Yield:
30 servings
Level:
Advanced
Total:
1 hr 15 min
Active:
1 hr
Yield:
30 servings
Level:
Advanced

Ingredients

  • 3 gallons canned chopped or diced tomatoes
  • 1 1/2 gallons tomato sauce 
  • 5 carrots, large dice 
  • 4 zucchini, large dice 
  • 3 onions, rough chopped 
  • 7 green bell peppers, cut into large chunks 
  • 1 jalapeno, diced 
  • 3 tablespoons kosher salt 
  • 5 tablespoons freshly ground black pepper 
  • 2 tablespoons garlic salt 
  • 5 tablespoons dried oregano 
  • 1 bunch cilantro, rough chopped 
  • 1 bunch parsley, rough chopped 
  • 2 pounds salmon fillet, cut into chunks 
  • 2 pounds snapper fillet, cut into chunks 
  • 1 pound Dungeness crab legs 
  • 10 clams, cleaned 
  • 10 mussels, cleaned 
  • 1 pound shrimp, cleaned and tails removed 

Directions

Watch how to make this recipe.

In an extra-large stockpot, combine the chopped tomatoes, tomato sauce, carrots, zucchini, onions, peppers, jalapeno, salt, pepper, garlic salt, oregano, cilantro, parsley and 8 cups water. Bring to a boil and cook for 15 minutes.

Add the salmon, snapper and crab, and cook for 3 minutes. Add the clams and mussels, and cook until the shells open. Add the shrimp and cook just until opaque.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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