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Ingredients

• 2 Tbsp Extra Virgin Olive Oil
• 5 ea Shallot , peeled and diced
• 1 ea Green Pepper , seeded and diced
• 1 Tbsp Minced Garlic , fresh
• 1 1/2 cup Red Wine
• 2 tsp Salt
• 1/2 tsp Black Pepper , ground
• 1/2 tsp Red Pepper Flakes
• 1 28 oz can Diced Tomato
• 1/4 cup Tomato Paste
• 5 cup Clam Juice , or fish stock if you have it
• 1 ea Bay Leaf
• 4 sprig Thyme Fresh
• 1 lb Littleneck Clam , scrubbed and cleaned well
• 1 lb Mussel , scrubbed, beards taken off, cleaned well
• 2 ea Lobster Tail , cut in half, deveined
• 2 ea Crab , soft shell or dungeons or blue, cleaned and cracked
• 1 lb Halibut , cut into 2 inch pieces
• 1 lb Seabass , cut into 2 inch pieces
• 1 lb Salmon , cut into 2 inch pieces
• 1 lb Shrimp 16/20 , peeled and deveined
• 3 Tbsp Parsley Italian Fresh , stems removed, leaves chopped

Description

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