2 bottles clam juice or fish stock
4 cups chicken broth
1 cup white wine
1 14-oz can diced tomatoes
2 bay leaves
1 tablespoon olive oil
1 large onion chopped
1 bell pepper chopped
3 large cloves garlic, chopped
1/4 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/2 teaspoon salt
1 lb firm white fish fillets cut in 1" pieces (red snapper, rock cod, monkfusn, hake, etc)
20 mussels scrubbed & debearded
1/2 lb raw shrimp, peeled & deveined
Crab or lobster, cracked optional
Littleneck clams, scrubbed optional
In a small bowl, combine red pepper flakes, thyme, oregano, sugar, salt & chopped garlic. Set aside.
In a large nonreactive flameproof casserole or soup pot, saute onion & bell pepper over medium-high heat, stirring frequently until softened. Add seasonings (above) and cook & stir for a minute or two. Stir in wine and simmer briefly. Add tomatoes, clam juice & chicken broth & bring to a boil. Reduce heat to medium low and simmer for 15-30 minutes.
Stir in fis; simmer uncovered for 3-5 minutes. Add mussels and simmer till all have opened, 3-4 minutes. Finally, add shrimp and cook until pink, 3-4 minutes -- or less., Discard any unopened mussels.
Serve with crusty bread and a fresh green salad.
San Francisco Italian fish stew -- best eaten right after it's made.