5 c. water
1 1/2 lbs. mussels, scrubbed and debearded
1 1/2 lbs. cherrystone clams
1/4 c. olive oil
1 1/2 c. finely chopped onion
1 c. finely sliced carrots
1 c. celery
1 c. red wine
4 c. chopped tomatoes
1 tsp. thyme
1 tbsp. sweet basil
2 bay leaves
1-2 tbsp. crushed red pepper
Salt and pepper
2 cloves garlic, minced
2 1/2 to 3 lbs. fish (anything that's not oily), cut into 1 1/2 inch cubes

Place the mussels and clams in a large saucepan with 1 cup water. Cover and bring to a boil. Steam for 3 to 4 minutes, until the shells open. Discard any unopened shellfish. Allow to cool, then remove the meat from the shells and set aside. Strain the broth through cheesecloth and set aside.

Saute the onions, carrots, and celery in the oil in a saucepan. When soft and translucent, add the broth, remaining water, and wine. Bring mixture to a boil and add the tomatoes, garlic, and seasonings. Return to a boil, reduce the heat, and simmer for 25 minutes. Discard the bay leaves and add the fish. Bring to a simmer and cook another 5 minutes. Remove the pan from the heat and drop in the mussels and clams. Let sit, covered for 3 minutes, to heat through, then serve hot. Serves 4-6.