SAUCE:

Brown in heavy saucepan:

5 leeks, washed and sliced
2 lg. onions
1/2 c. olive oil

Add:

Large can whole, peeled tomatoes, sliced
4 tbsp. tomato paste
4 tbsp. Cognac or brandy
3 or more c. white wine
4 c. chicken stock
1/8 tsp. pepper
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
6 sprigs parsley
Dash of Tabasco

Simmer for 30 minutes. Add:

5 lbs. fish (your favorite)
1 lb. sea scallops
1 lb. shrimp
Crabmeat (or sea legs)

Cook firm fish first. Add crabmeat and turn off heat to stop cooking. Add cornstarch to thicken. Serves 8 to 10.