Adapted from Gourmet, serves six
4 garlic cloves, minced
2 medium onions, finely chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon crushed chili flakes
1 1/2 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
1 green bell pepper, chopped
2 tablespoons tomato paste
1 1/2 cups red wine
1 32 ounce can diced tomatoes
1 cup clam juice
1 cup chicken broth
1 1/2 pounds clams in the shell, cleaned
1/2 pound red snapper, cubed
1/2 pound halibut, cubed
1 pound large (16 to 20 count) shrimp, shelled
3/4 pound scallops
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
In a large pot over medium heat, combine the onion, garlic, bay leaf, oregano, pepper flakes, salt and pepper in the olive oil. Saute until softened, about 5 minutes. Stir in the bell pepper and tomato paste. Saute for an additional minute.
Add the wine, broth, tomatoes and clam juice. Cover and simmer for 30 minutes.
Add the clams, scallops, shrimp and fish to the stew and simmer, covered, until the clams open, about 5 to 10 minutes. Discard any unopened clams. Stir in the parsley and the basil.
Serve with sourdough bread or focaccia.