California Italian Fishermans Soup

Serves 6 as a main course entree.

Serves 10 as an appetizer course.

This recipe is for all you seafood lovers out there. It was given to me by a business colleague many years ago, and was purported to be a recipe created by Dinah Shore and printed in the New York Times. I am really not sure. The only thing I am sure about is; "It's a great taste treat" and a family/guest pleaser!< /P>

Like most combination seafood dishes, you can substitute your favorite fish and shellfish ingredients. I prefer not to use an oily specie of fish. Just don't overcook the seafood.

• 2 Tbs. Olive oil. The good stuff, please.
• 2 Tbs. Unsalted butter.
• 3 Cups chopped onion.
• 1 Leek, trimmed [most of the woody-green], washed well, and finely chopped.
• 3 Large cloves garlic, minced.
• 2 Green peppers. Cored, seeded and cut into thin strips.
• 4 Cups Canned tomatoes, coarsely chopped.
• 1 Cup Canned tomato sauce.
• Salt and freshly ground black pepper, to taste.
• 1 Bay leaf.
• 1 Tsp. Dried oregano, crumbled.
• 1 Tsp. Dried thyme.
• 1 Tbs. Dried basil, crumbled.
• 1/4 Tsp. Dried red pepper flakes, or to taste.
• 2 Cups Fish stock, bottled clam juice or, heaven forbid, water.
• 1 Cup Bottled clam juice.
• 1 Cup Dry white wine. Dry vermouth works great.
• 1 Lb. Firm-fleshed, non-oily fish. I use snapper and grouper, cut into 1" pieces.
• 1/2 Lb. Bay scallops. You can substitute sea scallops, but, cut them in half before using.
• 1 Lb. Fresh, medium to large shrimp. Shelled and de-veined.
• 12 Small clams, in the shell, well scrubbed and washed.
• 1/4 Cup shucked oysters, with their liquor.
• 1/2 Lb. Cooked lobster tails, in their shell.
• 1 Cooked large crab, in the shell, cracked.

PREPARATION.

1. Heat the olive oil and butter in a large, heavy-bottomed pot. Add onion, leek and garlic.



2. Cook, stirring frequently, until the vegetables are limp and lightly browned.



3. Add green peppers and continue cooking and stirring until peppers wilt.



4. Add the tomatoes and tomato sauce.



5. Add salt and pepper to taste, bay leaf, oregano, thyme, basil and the red pepper flakes.



6. Add the fish stock, or your substitute, and simmer slowly for about 2 hours. Stirring frequently to prevent sticking.



7. Add the clam juice and wine and continue cooking for another 10 minutes. See notes.



8. About 20 to 30 minutes before serving, return the soup/stew to a boil and add the fish.



9. Cook for about 5 minutes and add the shrimp and scallops.



10. Simmer for 5 minutes and add the clams, oysters, lobster tail and crab.



11. Cook, stirring gently, for about 5 minutes, or until the clams open. Discard any clams that do not open.



12. Serve in soup bowls with additional red pepper flakes on the side.



13. Serve with lots of crusty French or Italian bread. I like to serve a dry light-bodied, white or red wine with this dish.