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- 1 Onion
- 1/2 bunch of scallions
- 1/2 Green Pepper
- 1/2 Yellow Pepper
- 1 diced fennel bulb
- 2 cloves garlic
- 1 qt fish stock
- ~20 oz Italian tomatos
- 1 cup dry white wine
- 1 bay leaf
- 1 dunenous crap
- 6 or so mussels
- handful bay scallops
- 10 or so med shripm
- 1 tablespoon fresh basil
- some fresh oregano
- Heat the oil in a large soup pot. Add the onions, scallions, peppers and fennel and sauté until the onions are translucent. add the garlic and continue to sauté until the aroma becomes apparent. Be careful not to brown or burn the garlic. Add the white wine and cook until reduced by half. Add the fish stock or water, tomatoes and bay leaves. Cover the pot and simmer slowly for about 45 minutes, adding more water if necessary to maintain a fair amount of broth. Remove and discard the bay leaves. Add the clams and crabs and simmer for about ten minutes. Add the shrimp and fish and simmer until the fish is cooked through and flakes easily.
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