Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Olive oil |
| 3 \N | Chopped onions |
| 2 \N | Chopped carrots |
| 2 \N | Stalks chopped celery |
| 1 \N | Chopped green pepper |
| 3 \N | Crushed garlic cloves |
| 1 teaspoon | Oregano |
| ⅓ cup | Chopped parsley |
| 1 can | (20 oz) plum tomatoes |
| 1 pint | Clam juice |
| \N \N | Juice of 1 lemon |
| 1 pinch | Saffron, soaked in 2 Tbls. |
| \N \N | Hot water 10 minutes |
| 1 cup | Dry sherry or Sauterne |
| \N \N | Salt & pepper to taste |
| 2 \N | Jumbo lobster tails, cut |
| \N \N | Into large chunks, shells & |
| \N \N | All |
| 1½ pounds | Jumbo green shrimp, |
| \N \N | Deveined |
| 1 pounds | Scallops, rinsed & drained |
| 1½ pounds | Fish fillets: bass, halibut, |
| \N \N | Snapper, cut into large |
| \N \N | Chunks |
| 2 \N | Dz neck clams or mussels |
| \N \N | Well scrubbed |
| \N \N | Sour dough bread |
Heat oil in large pot or Dutch oven; add chopped vegetables, garlic, oregano & parsley. Saute' until vegetables are tender. Stir in tomatoes, clam juice, lemon juice & saffron in water; bring to boil.
Lower heat & simmer 10 minutes. Add wine, salt, pepper, shellfish & fillets; cover pot & continue to simmer, stirring often, for 15 minutes, or until clams open. Taste to correct seasonings; serve in large bowls with sour dough bread.
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