Base = 1 qt. clam juice
1 1/2 qt. water
6 parsley sprigs
1/2 tsp. basil
1/2 tsp. fennel
2 big pinches saffron
1/2 tsp. orange peel
1/8 tsp. pepper
6 celery stalks

Can use 3 or 4 pounds of fish heads and change water to 2 1/2 quarts. Add 1 tablespoon salt.

Cook base ingredients for 40 minutes and strain. Saute in olive oil 2 large onions (or leeks) and 1/4 cup red pepper. Saute for 5 minutes and add 5 chopped tomatoes and simmer. Add this mixture to base. Add 8 pounds of assorted cubed white fish or sea food (shrimp, lobster, scallops, red snapper, etc.) to rapidly boiling soup base. Add 2/3 cup of wine and simmer for 10 to 15 minutes.