Anonymous Fri Oct 07 11:41:32 2005

2 tbsp. olive oil

2 garlic cloves, pared, minced

1 onion, pared, chopped

1 green bell pepper, seeded, chopped

4 tomatoes, peeled, seeded, chopped

3 tbsp.tomato paste

1 pt. red wine

1 cup water

2 tbsp. mixed herbs (basil, parsley, rosemary),

chopped

salt and pepper, to taste

12 oz. sea bass fillets, cut into chunks

6 oz. shrimp, peeled, deveined

6 clams

6 mussels

Saute garlic and onions in olive oil for 2 minutes. Add green pepper; saute 5 minutes more. Add tomatoes and paste; cook until tomatoes break down. Add wine; reduce by half. Add water and half of mixed herbs; simmer for 15 to 20 minutes. Season with salt and pepper. Place sea bass and shrimp in heavy stock pot; pour tomato mixture over. Simmer for 15 minutes. Add clams and mussels; simmer until shells open.

TO SERVE

Ladle soup into bowls; sprinkle with remaining herbs.