Ingredients
2 tbsp olive oil
4 garlic cloves
1 lemon, grated zest
4 fresh thyme sprigs
28 oz tomatoes, (1 can) San Marzano
½ cup white wine , optional
4 cups fish stock
1 lb mussels , or 1 pound littleneck clams
1 lb black sea bass fillet , or other lean whitefish
1 lb gulf shrimp , wild-caught, or 1 pound scallops
fresh basil, chopped
fresh parsley, chopped
lemon wedges
salt and pepper, to taste
Preparation
Heat the olive oil in a medium stockpot over medium heat, add garlic and saute for about 2 minutes, stirring frequently and being careful not to burn.
Add the tomatoes and optional white wine, raise heat to medium or high and simmer for 3 to 4 minutes. Add the stock and bring to a gentle boil.
Add clams, cover and reduce heat to medium to low. Simmer 5 to 7 minutes or until shells open.
Add mussels and simmer 3 to 5 minutes or until shells open.
Add fish and shrimp and simmer about 5 to 10 minutes or until fish is cooked through and easily flakes apart. Serve.
