1 dozen littleneck clams
1/4 lb. raw shrimp
1/2 lb. scallops
1 lb. assorted (3-4 kinds) fish fillets
1 1/2 c. chopped scallions
5 cloves garlic
1/4 c. olive oil
1 pt. can (about 2 c.) tomatoes, diced
1 tbsp. salt
1 1/2 tsp. fennel seed
1 tsp. pepper
1 tsp. grated orange rind
2 (16 oz.) bottles clam juice
1 c. water

Scrub clams; shell and devein the shrimp; cut fillets (I use flounder, haddock, swordfish) into 2-inch squares.

In a 6-8 quart pot, saute the garlic and scallions in the oil. Add the tomatoes and the seasonings. Stir in clam juice. Bring to a boil and add clams. Boil until clams open. Turn heat down and add fish. Cover and simmer for about 10 minutes or until fish flakes when tested with a fork. Serve with a salad, wine and garlic bread.