Ingredients:
1/2 cup olive oil
1/2 cup chopped onions
1/2 cup chopped celery
4 garlic cloves, chopped
1/2 cup parsley flakes ( can use fresh Italian)
28 ounces diced tomatoes
1 1/2 cups white wine
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
3 bay leaves
2 lbs boneless white fish, chopped into pieces
18 clams, cleaned
18 mussels, cleaned
1 lb shrimp, cleaned and deveined
1 ounce saffron ( can be omitted)
Directions:
Heat the oil in a large pot then add the onion, celery, garlic and parsley Cook on medium stirring occasionally for 10 minutes.
Add the tomatoes (and the juice), wine, spices (from sugar down to and including bay leaves) and 1 lb or half of the fish pieces.
Bring to a simmer and cook 10 minutes.
Add clams, mussels Cook about 5 minutes.
Add shrimp and remaining fish Cook until shrimp is pink and shells have opened which will be 5-10 minutes.
Remove bay leaves.
Serve with a lot of crusty bread to sop up the broth with.
Servings: 5
Time preparation: 25 min.
Time total: 65 min.