Ingredients
½ lb shrimp
½ lb scallops
½ lb mussels
½ lb clams
4-6 cloves garlic
2 bay leaves
1 medium onion
1 rib celery
1 bell pepper (any color)
1 cup white wine
3 tbs white wine vinegar
1 qt fish stock (or Clamato or clam juice)
¼ cup olive oil
1 28 oz can diced tomatoes
½ cup fresh basil
½ cup fresh parsley
1 tbs worchester sauce
juice of 1 lemon
dash tabasco sauce
seasoning mix
1 tbs of each:
salt, pepper, dried oregano and rosemary
Preparation
In a large pot on medium heat add olive oil and saute garlic, onion, celery, bell pepper and half of seasoning mix. Saute 6-8 minutes, until softened.
Add bay leaf, wine, vinegar, tabasco, fish stock and worchester. Reduce (covered) for about 10 minutes.
Add tomatoes, fresh basil, and remainder of seasoning mix. Simmer 5 minutes then add lemon juice.
Add the fish and shellfish to the bottom of the pot. Layer the clams and mussels on top. Cover and cook on medium heat about 9 minutes, or until shellfish open.
Remove any shellfish that do not open.
Serve with a wedge of lemon, crusty bread and grated parmesan cheese.
