12 littleneck clams
2 c. dry white wine
2 lb. mussels
Homemade fish broth or water
2 carrots, finely diced
1 onion, finely diced
3 sticks celery, finely diced
4 tbsp. olive oil
2 tsp. garlic, minced
1 (12 oz.) can crushed tomatoes or 2 c. coarsely chopped fresh tomatoes
12 lg. shrimp
1 lb. scallops
1 lb. halibut or other firm fish cut into 6 serving pieces
Salt and pepper to taste
A drizzle of olive oil, capers, chopped basil to taste

1. Clean the clams. Bring 1/2 cup wine and 1/2 cup water to a boil and steam the clams, covered, until their shells open. Put the clams and the broth into separate bowls, discarding any clams that have not opened.

2. Repeat the process with the mussels.

3. Strain the clam and mussel broths through a fine mesh sieve to remove any sediment. Combine them and add homemade fish broth or water to make 1 cup.

4. Make the mirepox, a flavorful sauce base. In a large pot that is wider than it is deep, saute the carrots, onion and celery in the olive oil over medium low heat, stirring occasionally, until the onions are golden. Add the minced garlic, raise the heat to medium and saute 1 minute. Put in the remaining cup of wine and the tomatoes, lower the heat and simmer for 30 minutes, stirring every once in a while.

5. Mix in the seafood broth and continue simmering, covered, for another 30 minutes.

6. When ready to serve, simmer the shrimp in the sauce for 2-3 minutes, then add the scallops and the halibut. Cook for 2-3 minutes more, until the fish becomes opaque. Put in the calms and mussels and cook just long enough to warm them. Season with salt and freshly ground black pepper.

7. Transfer the stew to a serving bowl and garnish with the olive oil, capers and basil. Serve immediately in flat soup bowls. Serve with a good French bread and salad.

8. This recipe can easily by cut in half for 2-3 people. Serves 6.