Hemingway’s Island Grill
John Smith

Seafood Stock:
2 qts. water
2 lbs. fish pieces and shrimp shells
1 large yellow onion, coarsely chopped
6 garlic cloves
23 medium tomatoes, coarsely chopped

In a saucepan, add water and all other ingredients and bring to a medium boil. Cook for approximately 30 minutes. Strain stock in a 2 ½ qt. saucepan.

1 cup minced onion
4 garlic cloves, minced
¼ cup olive oil
1 medium tomato, diced
1 medium carrot, sliced
2 celery stalks, sliced
1 tsp. turmeric
1 lemon, juiced
2 tsp. coarse salt
1 tsp. black pepper
1 tsp. bay seasoning
1 lb. clams
1 lb. mussels
1 lb. mahi mahi, cubed (or any other firm fleshy fish)
½ lb. shrimp, peeled

Bring seafood stock to a boil. Add in all ingredients except seafood and cook for 10 minutes. Add fish (being careful not to break up) and cook for another 10 minutes. Add shellfish. Allow to return back to a boil and then turn off heat. Let rest for about 10 minutes and serve.