Ingredients
Base:
¼ cup extra virgin olive oil
8-10 canned or bottled oil cured anchovies, diced
4-6 cloves garlic, sliced thinly
2 bay leaves
½ cup diced celery
1 large onion, diced
1 roasted red bell pepper, diced
1 cup red wine
3 Tbsp cider vinegar
1 quart fish or chicken stock
3 Tbsp clam juice
1 (28 oz) can diced tomatoes
1 cup V8 juice
¼ cup fresh parsley
2-3 Tbsp lemon juice
2 Tbsp Worcestershire sauce
dash of tabasco sauce
Seasoning Mix:
1 tsp salt
1 tsp black pepper
2 tsp dried oregano
1 tsp fennel seed
1 tsp dried rosemary
2 tsp dried basil
Seafood:
½ lb shrimp
½ lb scallops
24 fresh mussels
1 lb firm white fish, chopped
16 fresh clams
Preparation
Heat olive oil to medium and add anchovies. Add garlic after ~3 minutes. Add bay leaves, onions, celery and roasted bell pepper plus ½ of seasoning mix. Saute for 6-8 minutes.
Add stock, clam juice, wine, vinegar, tabasco and worcestershire and reduce by half. Add tomatoes, V8 juice and the rest of the seasoning mix. Simmer about 5 minutes then add the lemon juice.
Add the fish and shellfish. Remove any of the mussels and clams that don’t open. Simmer for 5 to ten minutes.
Sprinkle with parsley and serve with bread.
