Soup Base
3 cups clam juice
3 cups dry vermouth
3 cups water
3 small diced onions
6 diced celery ribs
parsley
Cook together until reduced to 7 or 8 cups. Strain and discard vegetables.
Soup
2 tablespoons olive oil
1/2 cup diced onion
4 leeks, cleaned and sliced thin
3 cloves garlic, pressed
4 bay leaves
1/4 tsp celery seed
1/3 cup minced parsley
1/2 tsp ground pepper
salt to taste
2 cups canned diced tomatoes in juice
Sauté onion and leeks in olive oil. Add garlic, then spices and 8 cups soup base. Add tomatoes and their juice. Bring to a slow boil. Add 4 pounds assorted fish; cook 15 minutes or so until just done. Serve immediately.
Suggested fish proportions
1 pound cubed halibut
1 pound large shrimp, peeled and deveined
1 pound scallops
1 1/2 pounds steamer clams