3 cup olive oil
cup onion (finely chopped)
1 leek, white and green parts, cut into ½" pieces
1 cup Florida celery (small diced)
3 tablespoons Florida garlic (minced)
4 cups Florida tomatoes (medium diced)
1 cup tomato puree
1 cup white wine
1 bay leaf
12 Florida littleneck clams in-the-shell
pound Florida shrimp (peeled and deveined)
1 lb. Florida catfish (cut into 1 inch pieces
3 tablespoons fresh basil (chopped)
Dash Hot pepper sauce
1. Heat olive oil in a large pot; add onions, green pepper, scallions, and
celery; sauté until translucent.
2. Add garlic and briefly sauté. Add tomatoes, puree, wine, and bay leaf. Simmer for 45 minutes. Add clams and simmer for 10 minutes, then add shrimp and swordfish.
3. Simmer until fish is cooked through (do not stir). Add chopped basil and season with salt and pepper. Garnish with garlic croutons.
Yield: 4 servings.