|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm)|
|Celery||1⁄2 Cup (8 tbs)|
|Roasted red bell pepper||1|
|Red wine||1 Cup (16 tbs)|
|Red wine vinegar||3 Tablespoon|
|Chicken or fish stock||1 Liter (Homemade)|
|Tomato sauce||700 Gram|
|Basil||1⁄2 Cup (8 tbs)|
|Tabasco sauce||1 Dash|
|Worcestershire sauce||2 Tablespoon|
|Italian parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Seasoning mix||1 Tablespoon, grind to a powder|
|Black pepper||1 Tablespoon|
|Fennel seeds||1 Tablespoon|
|Rosemary leaves||1 Tablespoon, dried|
|Medium shrimp||100 Gram|
Heat the olive oil in a pan and put in the anchovies.
Add garlic after cooking the anchovies for about 3 minutes.
The mix should be quite aromatic by now.
Put in the bay leaves, onions, celery and bell pepper plus 1/2 of the.
seasoning mix and saute for 6-8 minutes.
Now pour in the wine, vinegar, Tabasco and Worcestershire and reduce the mix by half.
After this is done, add tomato sauce, basil and the rest of the seasoning mix.
Simmer for 5 minutes then add the lemon juice.
Add the fish, mussels and claws, cover and cook about 7 more minutes.
Remove any of the mussels and clams that don't open.