6 quartered onions 12 mashed garlic cloves
1 large can peeled tomatoes 1 small can tomato puree
4 stalks celery, sliced 1 T dried oregano
4 bay leaves ½ T dried thyme
½ T dried sage 1 T fresh parsley
4 cups fish or chicken stock ¼ lb. frozen cooked shrimp
¼ lb. crabmeat ½ lb. clams
½ lb. mussels ¼ lb. scallops
2 small fish filets 10 oz red wine
salt and pepper Italian bread or cooked spaghetti
In a large stockpot on medium heat, sauté onions and garlic. Add tomatoes, tomato puree, celery, herbs, and stock. After five minutes add shellfish and wine. Bring mixture to a boil then turn heat down to low, simmering for 20 minutes. Add fish filets and cook an additional 10 minutes until the fish is tender.
Serve over slices of toasted Italian bread or cooked spaghetti.