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Ingredients

• 1 large yellow onion, finely chopped
• 6 cloves garlic, minced
• 3 tbsp. olive oil
• 1 jalapeno pepper, whole
• 1 can whole peeled tomatoes (preferably San Marzano) in juice
• 4 sprigs fresh thyme (or 1 tsp. dried)
• 2 sprigs fresh rosemary (or 1 tsp. dried & chopped)
• 4 sprigs fresh oregano (or 1 tsp. dried)
• 2 bay leaves
• Kosher or Grey salt, to taste
• fresh ground black pepper, to taste
• 1 tsp. cayenne pepper
• 2 tsp. Old Bay or Chesapeake seafood seasoning (or more to taste)
• 1 jar clam juice
• 4 c. seafood stock or fish buillion
• 1 c. dry white wine
• 2 thick firm white fish fillets, such as cod, pollock, halibut, tilapia, mahi mahi or flounder, cut into 2 inch cubes
• 12 littleneck clams, scrubbed and rinsed
• 12 mussels, beards removed, scrubbed and rinsed
• 1 lb. sea scallops, cut in halves or 1 lb. bay scallops (optional)
• 1 lb. shrimp, deveined and peeled (you can leave tails on)
• 3 squid tubes (calamari) cut into rings or 1 bag frozen calamari (rings and baby squid), thawed
• 1 lb. alaskan crab, king crab or Dungeness crab clusters, broken into smaller pieces

Description

This Is A Zestier Version Of The San Franciscan Classic Tomato/fish Soup. It Is Chick Full Of Seafood, Messy To Eat But Absolutely Delicious! You Will Find Yourself Wanting To Drink The Broth When The Tasty Ingredients Are Gone. You Can Mix Up The Ingr

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