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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 2 green onions (sliced)
- 1 red bell pepper (yellow or orange, diced)
- 1 yellow onion (sweet, diced)
- 1 tsp. fennel seeds
- 1 pinch crushed red pepper
- 4 cloves garlic (chopped)
- 1 cup dry white wine (really good)
- 4 cups chicken stock (or fish stock)
- 3 cans diced tomatoes (15 oz)
- 4 Tbsp. tomato paste (3-)
- 2 bay leaves
- 1 tsp. dried basil
- salt
- pepper (to taste)
- basil (Fresh chopped, for garnish, optional)
- 20 littleneck clams (cleaned well)
- 1 lb. halibut (cut into large chunks)
- 1/2 lb. bay scallops
- 2 cups medium shrimp (cleaned and deveined)
- 1/2 lb. bay scallops
- 1 lb. halibut (fresh)
- 2 cups medium size shrimp (cleaned & deveined)
- 1 lemon zest (from one lemon, divided into thirds)
- 3 tsp. olive oil (divided into thirds)
- 3 cloves garlic (minced, divided into thirds)
- 3 Tbsp. fresh parsley (divided into thirds)
- salt
- pepper (to taste)
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