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Cajun Seafood Soup

3/4 c. barley
3/4 c. rice
5 carrots, chopped fine
2 onions, chopped fine
3 garlic cloves, grated fine
1/2 stick butter
1 can crushed tomatoes
1 sm. can tomato paste
2 cans water
1/4 tsp. cayenne
2 tbsp. lemon juice
1 tbsp. thyme
1 tbsp. marjoram
1/4 tsp. pepper
1/2 tbsp. salt
3 tbsp. Worcestershire sauce
1 lb. cooked fish (your choice, but shark works well)
1 lb. shrimp
1 can chopped clams

Boil together barley and rice for 45 minutes or until soft; set aside. Place onions in large pot; add garlic, 1/2 stick butter, and cook until soft. Add crushed tomatoes and tomato paste with 2 cans water. Season with cayenne, lemon juice, thyme, marjoram, pepper, salt, and Worcestershire sauce. Cook for 20 minutes, then add fish, shrimp, chopped clams, carrots, rice, and barley. Cook an additional 20 minutes. Serve with horseradish.

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