2 (7 oz.) cans shrimp
2 sm. cans or jars clams, cooked
2 sm. jars or cans oysters, cooked
1 (6 oz.) can tomato puree
4 carrots, quartered & cut in 2" pieces
4 stalks celery, halved & cut in 2" pieces
2 leeks (cut off green), dice white part
Cut up onion (about 4" size)

Make 2 quarts of chicken bouillon and add all of the ingredients with liquids in can also. Simmer mixture until vegetables are cooked but still hard; do not boil. Season with 1/2 teaspoon garlic powder (you may use less if you want less garlic flavor), 1/4 teaspoon black pepper, pinch of thyme, pinch of fennel seed. Caution with the salt; bouillon may be satisfactory by itself.

Two dozen clams (scrub shell thoroughly), 2 dozen mussels (scrub shell thoroughly), 1 pound shrimp, cleaned and deveined (18 to 20 size), 1 pound scallops, 2 lobsters (1 1/4 pound each). Scrub, remove stomach and discard, take off legs, cut lobster in half, then in pieces.

Two pounds of fish fillets cut in 2" cubes (you may use halibut, swordfish, snapper, sea perch, marlin, blackfish, pompano, striped bass).

Add all of the above to the simmering mixture and bring to a rapid boil for 15 to 20 minutes. Just before shutdown, add 1 cup of white wine. Serve with toasted French garlic bread. Serves 6.