Maryland Rockfish and Seafood Soup

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Maryland Rockfish and Seafood Soup

by Roberta ("Bobber") Nowell


Small Rockfish Filet
6 oz Maryland crab meat (picked through for shells)
1/2 pound of raw, cleaned and deveined shrimp
1/2 pound raw Sea Scallops (quartered) 
1/2 pound small mussels cleaned and debearded
2- 10 oz cans of Rotel diced tomatoes and green chilies
1- 35 oz can Pomodori Pelati Tomatoes
1- 14 1/2 oz can of Beef Broth
30 oz water
3/4 cup canned Baby Lima Beans (rinsed with water)
3/4 cup canned White Shoepeg Corn (drained)
3/4 cup canned Cut Green Beans
3/4 cup frozen Baby Peas (thawed)
1- Bunch Spring Onions (chopped)
1- teaspoon Minced Garlic 
2 Bay Leaves
1 to 1 1/2 teaspoon of Old Bay Seasoning
Salt and Pepper to taste

Combine all ingredients except seafood. Simmer for 1/2 hour. Add cooked shredded Rockfish and Crab meat. Bring to boil, and add Shrimp, Scallops, and Mussels. Return to low when Mussels have opened and Scallops are opaque. Remove Bay Leaves. Serve with Baguettes with Cheese Spread. 
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