1/4 c. olive oil
2 med. onions, chopped
2 1/2 c. parsley, chopped
4 garlic cloves, sliced
1/2 c. dry wine or Vermouth
1 (28 oz.) can Italian plum chopped
2 c. water
1 (6 oz.) can tomato paste
1 tsp. dried thyme
1/2 lb. sweet Italian sausage, crumbled
3/4 lb. bay scallops
3/4 lb. squids in 1/2" rings

Saute oil, onions, parsley and garlic for 5 minutes. Add wine and boil 1 minute, add Italian plum and water; simmer 2 minutes. Cook crumbled sausage 10 minutes until done, use a slotted spoon to add them to the soup along with scallops and squids. Simmer the soup for 45 minutes.