Serves: 5
Total Calories: 434
In a large kettle, sauté bacon until golden brown. Add onion and celery; cook for 5 minutes. Add lemon slices, garlic, water, tomatoes, ketchup, curry powder, salt, Tabasco, and Worcestershire; cook slowly for 30 minutes. If scallops are large, cut in half. Add scallops, fish, and shrimp along with the wine and butter. Cook 10 minutes, or until fish flakes when tested with a fork. Serve with thick slices of garlic bread.
This Pacific Stewpot recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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