1 cup of white wine

½ tsp fresh thyme

½ tsp red pepper flakes

1 cup carrots-diced

3 potatoes-diced

1 tsp anchovy paste

1 cup of clam juice

1 ear of corn-kernels removed

5 garlic cloves-diced

1 pd halibut-cut into chunks

12 mussels

10 shrimp

9 clams

26 ounce can of finely chopped tomatoes

1 lime-zest and juice

½ cup coconut powder

1 tsp onion powder

1 Tbsp hot sauce

Salt & Pepper to taste

Olive oil



In a bowl combine shrimp, halibut, coconut powder, salt, lime zest and lime juice.  Coat the fish well with the coconut powder.  In a Dutch oven on medium heat, add a  drizzle of olive oil,  carrots, potatoes, corn, garlic, salt and pepper and saute for 10 minutes.  Add the thyme and red pepper flakes and cook for 2 more minutes.  Add the anchovy paste and cook for another 2 minutes.  Stir until all combined.  Add the wine and let it cook off for 3 minutes.  Add the onion powder, hot sauce, tomatoes and clam juice.  Cover and simmer for 25 minutes.  Add the seafood and let cook for 15 minutes until all the shells open.  Taste and if it needs more salt and pepper you can add at this point. 

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