3 tbsp. olive oil
2 large onions, coarsely chopped
2 large cloves garlic, crushed
2 large stalks celery, sliced diagonally
2 large carrots, sliced diagonally
2 tsp. salt
dash of pepper
4 bay leaves
1 tsp. dried basil
2 large green peppers, seeded and cut in 1-inch pieces
2 (28 oz.) cans diced tomatoes
1 (28 oz.) can tomatoes in puree
1 c. Burgundy wine
3 lb. total assorted seafood in bite sized pieces*
10 scrubbed and soaked clams or mussels

*Peeled, cleaned shrimp, sea bass, sword fish, lobster meat or scallops, any firm fish will do.

In a large kettle with cover, saut onion and garlic over low heat until transparent in the olive oil. Do not brown. Add carrots and celery. Toss in the oil; mix to coat and heat through. Add remaining ingredients, except fish. Simmer, covered, for 1 hour. Allow to stand an hour to blend flavors. Just before serving, add the seafood and simmer for 10 minutes. Serve in large soup bowls with a clam or mussel on each portion along with a hearty red wine and crusty, hot bread.

Serves 6.