Yield: 1 Servings
|1 large||Onion - chopped|
|1 medium||Green Pepper - chopped|
|½ cup||Sliced celery|
|1 \N||Carrot - shredded|
|3 \N||Cloves of Garlic - minced|
|3 tablespoons||Olive Oil|
|2 pounds||Canned Tomatoes|
|8 ounces||Can of Tomato Sauce|
|1 teaspoon||Basil Leaf - crumbled|
|1 \N||Bay Leaf|
|1 pounds||Fresh/Frozen Halibut Steak (skin removed)|
|12 \N||Clams or Mussels in shells|
|½ pounds||Shrimp - cleaned and deveined|
|½ cup||Dry White Wine|
In a heavy soup pot, saute onion, green pepper, celery, carrot, and garlic in olive oil until soft. Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to boiling, reduce heat and simmer, uncovered for 2 hours. Remove and discard bay leaf.
Add the halibut, shrimp, scallops and wine, simmer 10 minutes.
Place clams and fish in pot and steam 5 - 10 minutes until the clams open and the fish is flaky.*
Serve in soup bowls, sprinkled with parsley, accompanied by French or sourdough bread.
*I have found it easier to steam the clams open separately and add them to the soup.