|Olive oil||2 Tablespoon|
|Onion||1 Cup (16 tbs), chopped|
|Green pepper||1 Cup (16 tbs), chopped|
|Garlic||3 Clove (15 gm), minced|
|Dried basil leaves||1 Teaspoon|
|Black pepper||2 Teaspoon|
|Plum tomatoes||2 Pound, chopped seeded|
|Tomato paste||3 Tablespoon|
|White wine/Fish stock||3 Cup (48 tbs)|
|Halibut fish||2 Pound, cut into pieces|
|Littleneck clams||24 , scrubbed|
|Frozen shrimp||12 Ounce, deveined|
|Parsley||1⁄4 Cup (4 tbs), minced|
1. In a 20-quart kettle, Dutch oven, or lobster pot, heat the oil over moderately high heat. Stir in the onion, green pepper, garlic, basil, oregano, and black pepper; cook for 5 minutes. Add the tomatoes, tomato paste, bay leaves, and wine and simmer, uncovered, for 5 minutes.
2. Meanwhile, in another large, covered pot of boiling water, cook the lobsters or crabs for 5 minutes. Add to the kettle with the fish and clams. Lower the heat, cover, and simmer for 6 minutes. Add the scallops and shrimp and cook 3 minutes more or just until the shrimp turn opaque. Discard the bay leaves, sprinkle with the parsley, and serve with San Francisco Sourdough.