California Gumbo

This gumbo is low calorie and low carb yet delicious. It can be made ahead and freezes well. Feeds 8. Add rice at the end if desired.

3 slices of thick bacon
2 lbs fish bonelss filets total (cod, haddock, bluefish, halibut, etc.) chopped into small pieces
2 quarts Clamato Juice
16 ozs. chopped tomatoes
8 ozs. crushed tomatoes
3 celery stalks chopped fine
2 carrots chopped fine
2 bulbs fennel chopped fine
1 large onion chpped fine
5 cloves of garlic minced
1 orange, cut in half
½ pound large shrimp (cut into pieces, no shells)
½ pound scallops
8 ozs fresh or canned chopped clams
½ cup minced parsley
salt and pepper
1 large shot of tobasco sauce

Saute the bacon until crispy in large sauce pan
Remove and save the bacon
Saute all the vegetables until soft but not brown
in the bacon fat
Add Clamato juice, tomatoes, orange halves and fish and simmer on low for about an hour.
Add shrimp, scallops , clams, parsley, salt and pepper (to taste) and Tabasco sauce and simmer for 5-10 minutes until shrimp turns pink. Serve over rice or as is.