1/2 c Olive oil
3 Leeks(white only) — cleaned
-and sliced 2 cl Garlic — finely diced
1 Yellow onion — peeled and
-chopped 1 c Celery — chopped
1 c Fresh mushrooms — sliced
6 c Fish stock, clam juice or
-water 1 c Tomato sauce
1 c Dry white wine
Cayenne Salt 2 lb Total of clams*,shrimp in
-shell, or mussels* 1 lb Fillet of white fish, sea
-bass, or cod, cut into -small pieces Chopped parsley
* soak clams or mussels in cold water for 1 hour and drain. Heat the olive oil in a large, heavy pot over medium heat. Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes. Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne and salt totaste. Add clams and mussels to pot if using. When they are almost cooked, add fish and remaining seafood, and simmer until all is tender. Garnish with parsley. Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%) Source: Miami Herald 3/21/96 Adapted from The Frugal Gourmet Cooks the Ancient Cuisines: China, Greexe, Rome by Jeff Smith formatted 3/24/96 by Lisa Crawford