4 tsp. olive oil
2 chopped onions
3 cloves minced garlic
1 bay leaf
1 tbsp. butter
1/2 tin anchovies
1 cup chopped Marzano (or cherry) tomatoes
1 tbsp. chopped sun-dried tomatoes
1 tsp. lemon zest
1 bottle clam juice
1/2 tsp. fennel seeds (or any multi purpose seasoning w/fennel or celery seeds)
1/4 tsp. hot pepper flakes
1/2 c. white wine
1 lb. fresh or thawed frozen fish fillets (I used Mahi)
3/4 lb. scallops
1/2 lb. shelled shrimp
1/2 c. chopped parsley
Salt and pepper, to taste

In large Dutch oven or quart pan, heat oil over medium heat. Cook onion and garlic, stirring, about 5 minutes or until softened. Add anchovies till melted. Add both type of tomatoes, cook for 2 minutes till soft. Add fennel seeds or multi-purpose seasoning, hot pepper flakes. Add wine. Let liquid cook 1 minute. Add clam juice and bay leaf.

Bring to boil, reduce heat to medium, simmer 5 minutes. Add fish, simmer covered, 3 minutes. Stir in scallops and shrimp, simmer covered 3 minutes until fish is opaque.

Stir in parsley, lemon zest and butter; season with salt and pepper. Most fish will break into pieces as you stir in the salt and pepper. If not, cut into pieces before serving.

You may adapt as needed - add other seafood or adapt ingredients.

Makes 4 servings.

Submitted by: Roseann Pascale