This recipe is easy to make and you can “stew” any combination of fish and shellfish in the broth. Serve with crusty French bread and with any starch – roasted potatoes, rice, or Pasta! Enjoy!

Start with:

2 Tbl olive oil

2 cups diced or julienne onion

1 cup diced celery

1 cup diced peppers (red, green, &/or yellow)

Saute onions and when soft add the garlic and other veggies – saute until tender and add all the following :

1 quart diced tomatoes – canned or fresh

1 quart tomato sauce

1 cup red wine

1 cup water

3 cups clam or fish broth

2 Bay leaves

1 Tbl fresh minced oregano

1/2 tsp each: seed, black pepper, rosemary

pinch chili flakes

1 tsp salt or to taste

Combine and simmer for 15 – 20 minutes and either cool for later use – or add seafood at this time.

This recipe makes about 1 gallon of stock – which should be enough for 12 or more large bowl servings.

Enjoy!