1/2 stick butter
2 tbsp. olive oil
3 to 4 lg. cloves of garlic
4 c. diced onions
4 c. celery (sliced in 1/4 inch pieces, use some of the celery tops as well)
1 qt. chicken stock
1 qt. clam juice/fish stock
1 tbsp. summer savory leaves
1 tbsp. sweet basil leaves
1 tbsp. oregano leaves
1 tbsp. parsley leaves
1 c. dry red wine (Port is very good)
4 cans (16 oz.) stewed tomatoes
1 can (16 oz.) tomato sauce

Saute onions and celery in butter and olive oil. Add chicken stock and clam juice/fish stock. Add the stewed tomatoes and the tomato sauce. Allow to simmer approximately 15 to 20 minutes. NOTE: If a thicker broth is desirable, thicken it with a Rue.

Seafood preparation: Amounts will vary depending on the quantity desired. Fish: use a fish that will remain firm during the cooking process. Shrimp: if shrimp is used, save the shells and cook in some of the chicken broth, adding to stock ultimately, discard shells. Clams use small clams. Scallops. Place all of the above in bowl adding lemon juice and salt to taste and allow to marinate for approximately 15 minutes.

NOTE: My method of putting this fish stew together is to make a large pot of the stock and freezing portions of it for later use. I add the seafood/fish at time of use. When doing this heat stock to simmer and place seafood fish in stock until done, keeping in mind that the fish cooks quickly.