TOMATO BASE:
1/4 c. olive oil
2 tbsp. butter
1 c. finely chopped onion
1 c. finely chopped green pepper
1 tsp. minced garlic
1 lb. fresh mushrooms, ends trimmed (halved if large)
1 can (28 oz.) crushed tomatoes with basil
1 can (6 oz.) tomato paste
1 c. dry white wine
16 oz. clam juice
1/4 c. fresh lemon juice
2 tbsp. fresh minced parsley
2 bay leaves
1 tsp. each dried oregano, basil
1/2 tsp. each salt, pepper
1 tbsp. sugar
Heat oil and butter over medium heat in large dutch oven. Add onion, green pepper, garlic, mushrooms. Cook, stirring until onions are limp, about 10 minutes. Add remaining ingredients and heat to boil. Reduce heat and simmer covered for 1 hour. Stir occasionally. Base can be refrigerated (covered) for up to 48 hours.
FISH:
8-10 clams
1 lb. medium shrimp
1 1/2 lbs. boneless fresh fish
1/2 lb. scallops (1 lb. if sea scallops)
1/2 lb. lump crabmeat
fresh ground pepper
Scrub clams clean. Shell and de-vein shrimp. Cut fish into cubes. Rinse scallops. Pick over crabmeat to remove shells.
Heat tomato base to simmer. Add cubed fish. Cook until fish is nearly flaky, 10-15 minutes. Add clams, shrimp, scallops and crabmeat. Cover and simmer over low heat until clams open, about 10 minutes. Discard any clams that do not open.
Spoon into large, flat soup bowls. Sprinkle with crushed pepper and serve.
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