Name: Sunday Night Seafood Stew
Ingredients: 8 oz Clam juice (1 bottle); 2 c Water; 1 ts Dried thyme; 1/4 ts Fennel seed -- crushed; 1 Bay leaf; 3/4 lb Skinless lean white fish; (halibut, haddock, pollack,; Red snapper,; Whiting, bass, flounder,; Cod); 16 md Shrimp, mussels, or clams --; Shelled & deveined; 1 md Tomato -- seeded & chopped; Salt and freshly ground; Pepper -- to taste; Parsley, for garnish; (optional) -- finely; Chopped

In hard, cold reality, a person rarely seeks divorce for the well-being of the children. What is distressing about this myth is not so much the fallacy of it as its blatant hypocrisy. If people were really concerned for the well-being of their children, I would think they would move heaven and earth to transcend their false dilemma and move in the direction of responsible parenthood. With the use of this myth as a justification for divorce, humankind exposes its capacity for calling good evil and evil good. Here an act of selfishness is painted or portrayed as a noble act of self-sacrifice for the good of the children.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	California	Microwave	4	Servings

INGREDIENTS

8	oz	Clam juice (1 bottle)
2	c	Water
1	ts	Dried thyme
1/4	ts	Fennel seed — crushed
1		Bay leaf
3/4	lb	Skinless lean white fish
		(halibut, haddock, pollack,
		Red snapper,
		Whiting, bass, flounder,
		Cod)
16	md	Shrimp, mussels, or clams —
		Shelled & deveined
1	md	Tomato — seeded & chopped
		Salt and freshly ground
		Pepper — to taste
		Parsley, for garnish
		(optional) — finely
		Chopped

INSTRUCTIONS

1. In a large saucepan over high heat, combine clam juice, the water,
thyme, fennel seeds, and bay leaf. Bring to a boil.
2. Reduce heat, cover, and simmer for 3 minutes.
3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth.
Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will
open and shrimp will turn pinkish and opaque).
4. Remove bay leaf; season to taste. Ladle soup into serving bowls. Garnish
with parsley, if desired.
Microwave Version:
Combine ingredients as directed in step 1, using a 2-quart bowl. Microwave
on 70% power 3 minutes. For step 3, after adding fish, shellfish, and
omatoes, microwave on 70% power 3 to 5 minutes. Serve as directed in step
4.
Note: If you are using frozen fish, partially defrost them, then cut into
chunks -- do not thaw completely. Add to broth before shellfish and simmer
3 to 5 minutes, then add shellfish and tomatoes and continue as directed in
step 3.
Recipe By     : the California Culinary Academy
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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