2 lg. onions, finely chopped
3 med. carrots, finely chopped
1 sm. green bell pepper, finely chopped
3 cloves garlic, through garlic press
1/2 c. olive oil
2/3 c. chopped parsley
1 (28 oz.) can diced tomatoes (or 3 c. fresh)
1 (6 oz.) can tomato paste
1 (6 oz.) can tomato sauce
1 bottle (approximately 8 oz.) clam juice
1 1/2 tsp. thyme, crumbled
1 tbsp. basil
1/8 tsp. rosemary
1 bay leaf
2 lbs. clams in shell, scrubbed well
2 lbs. white fish (cod best)
2 lg. crabs, cooked & cracked
1 (6 1/2 oz.) can diced clams & juice
1/2 lb. prawns
1/2 lb. scallops
3/4 c. dry white wine
Very sm. pinch cayenne pepper
Salt

In a large kettle, saute the onions, carrots, bell pepper and garlic in olive oil until soft. Add the parsley, all the tomato products, bottle of clam juice, thyme, basil, rosemary and bay leaf. Cover partially and simmer very low for 1 hour. If broth gets too thick, a little water can be added. Add clams in shells and simmer for 10 minutes. Add white fish and crab and simmer for 5 minutes. Add canned clams (with juice), prawns, scallops, white wine, cayenne pepper and salt, and simmer 10 minutes more. Remove bay leaf. Ladle a variety of each fish into each bowl with lots of broth (for dipping French bread into).