1½ dozen littleneck clams
2 bay leaves
1½ dozen mussels
½ tsp. red crushed pepper
1 cup dry white wine
4 cups plum tomatoes, chopped
½ cup celery leaves
2 pounds cod fillets*
4 cloves garlic, quartered
1 pounds calamari rings
½ lemon, cut in half
2 cups fish stock, reserved
4 tbsps. olive oil
Sea salt/fresh ground black pepper
4 tbsps. butter
2 tbsps. parsley, minced
1 large onion, chopped
1 tbsp. lemon zest
1 cup celery, chopped
4 cloves garlic, minced
Clean and scrub clams and mussels with cold running water, pulling the beards from mussel shells and discarding any that are cracked or remain open. In a deep pot, combine seafood with wine, celery leaves, garlic cloves, and lemon. Cover and steam until shells open, then strain and reserve broth. Add fish stock to make 2 cups of the reserved liquid. Discard shells and reserve clams and mussels.
Heat oil and butter in a large stock pot. Add onions, celery, garlic, thyme, bay, and, pepper flakes. Sauté until soft. Add tomatoes, and reserved fish stock, bring to a boil. Reduce heat simmer for 10 minutes. Season with salt and pepper. Add cod to tomato mixture and simmer for 10 minutes. Add calamari, clams, and mussels, simmer for 5 more minutes. Remove from heat. Ladle into deep bowls. Garnish with parsley and lemon zest. Serve with crusty bread.
*May use assorted white fish, like cod, haddock or halibut. Add shrimp, scallops, or lobster.
