2 bell peppers, chopped fine
2 med. onions, chopped fine
1 tbsp. minced garlic
1/4 c. olive oil
6 tomatoes, peeled & chopped
1 (8 oz.) can tomato puree
1 qt. fish stock (or clam juice)
1 1/2 tsp. each basil, oregano, thyme, black pepper
2 bay leaves
1 c. good red wine
1/2 tsp. Tabasco
1 lb. meaty fish (snapper, swordfish)
8 clams, mussels or oysters, shrimp (each)
1/2 lb. scallops
1 lobster or 8 crayfish

Saute bell peppers, onion and garlic in olive oil until vegetables are limp. Add all remaining ingredients except seafood and simmer 15 minutes. Adjust seasonings and add salt. Add clams and lobster, cook 3 minutes, add meaty fish, shrimp, cook 3 minutes; add scallops, mussels or oysters last and just heat through, about 1 to 2 minutes.