|Onion||1 Cup (16 tbs), chopped|
|Carrot||1⁄4 Cup (4 tbs), diced|
|Garlic||1 Clove (5 gm), minced|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Fish fillets||3 Pound, thawed and cut into pieces (Such As Pike, Haddock, Or Sole)|
|Lobster tails||6 , thawed and cut in half|
|Canned whole tomatoes||1 Pound (1 Can)|
|Bay leaves||2 , crushed|
|Cleaned raw shrimp||1 Pound (Fresh Or Frozen)|
|Canned clams/1 dozen shell clams, shucked||10 Ounce (1 Can, Undrained)|
|Canned beef broth||10 1⁄2 Ounce (1 Can)|
|Pimiento||1⁄2 Cup (8 tbs), chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Lemon juice||1 Tablespoon|
|Ground pepper||1 Dash|
In large kettle, cook and stir onion, carrot, and garlic in oil until onion is tender, about 10 min.
Add fish fillets, lobster, tomatoes, bay leaves, and water.
Heat to boiling; reduce heat.
Cover and simmer gently 15 min.
Add remaining ingredients; simmer gently 15 to 20 min longer.