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Fisherman's Stew of Boston

Prep Time: 20

Cook Time: 50

Serves: Serves: 6

Ingredients

• 1 Tbsp. olive oil
• 2 medium carrots, pared and thinly sliced
• 1/2 cup thinly sliced celery
• 2 cloves garlic, minced
• 2 cans (14-1/2 oz. each) stewed tomatoes, undrained and coarsely chopped
• 1 bottle (8 oz.) clam juice
• 1/3 cup tomato paste
• 1-1/2 tsp. dried thyme
• 1/4 tsp. hot pepper sauce, or to taste
• 1 bay leaf
• 1 lb. firm white-fleshed fish, such as halibut, cut into 1-inch cubes
• 8 oz. bay scallops
• 1-1/2 cups (6 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese

Directions

• Heat oil over medium heat in large saucepan. Add carrots, celery and garlic; cook 5 minutes, stirring occasionally.

• Add stewed tomatoes, clam juice, tomato paste, thyme, hot pepper sauce and bay leaf. Heat to a boil. Reduce heat. Simmer, covered, 40 minutes or until vegetables are tender, stirring occasionally.

• Stir in fish and scallops, cover. Return to a simmer. Cook on low heat 10 minutes or until fish is opaque. Discard bay leaf. Ladle into shallow soup bowls. Top each serving with 1/4 cup cheese.