From Dorothy McNett’s Recipe Book at www.dorothymcnett.com.
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2-3 medium yellow onions, chopped
1 leek, trimmed and chopped
5-6 cloves garlic, chopped
2 green bell peppers, sliced and chopped
4 cups fresh or canned tomatoes, chopped
1 cup fresh or canned tomato sauce
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon dried basil
1/8 to 1/4 teaspoon dried red pepper flakes, or Zip
2 cups fresh fish stock, chicken stock, or water
1 cup fresh or bottled clam juice
1-2 cups dry wine (new version uses white…old version uses red)
1 pound firm fish, such as red snapper,. rock cod, or sea bass
1/2 pound fresh bay scallops
1 pound fresh raw shrimp, shelled and deveined
1 dozen well washed small fresh clams or mussels, in the shell
1/4 to 1/2 cup fresh oysters with their liquor
1/2 pound lobster tail, cooked in the shell, optional ($$)
1 crab, cooked in the shell and cracked
In a large heavy bottomed stock pot, heat the oil and butter and sauté the onions, leeks, and garlic until they are lightly browned, about 10 minutes on medium heat. Add the green peppers and continue cooking, stirring, until peppers wilt. Add the tomatoes and tomato sauce along with salt, pepper, bay leaf, oregano, thyme, basil, and pepper flakes or Zip. Add the fish stock or water and cook slowly for about 1 hour, stirring once in a while. More fish stock may be added if desired. Add the clam juice and wine and cook about 10 minutes. The soup may be made in advance to this point. Twenty minutes or so before serving, return the soup to the boil and add the chunked fish. Cook for about 5 minutes and add the scallops and shrimp, Simmer for about 8 minutes and add the clams, oysters, lobster tail, and crab. Cook, stirring gently, for about 5 minutes or until the clams open. Serve in flat warmed soup bowls, with more red pepper flakes on the side.