Ingredients
½ stick butter
2 T olive oil
3 to 4 cloves of garlic
4 C diced onions
1 qt chicken stock
1 qt clam juice or fish stock
1 T summer savory leaves
1 T oregano leaves
1 T sweet basil leaves
1 T parsley leaves
1 C dry red wine (e.g., Port)
64 oz canned stewed tomatoes
16 oz tomato sauce
Firm fish, shrimp, clams, and/or scallops
Lemon juice
Preparation
Marinate seafood in lemon juice for 15 minutes
Saute onions, celery, and herbs in butter and olive oil. Add chicken stock and clam juice/fish stock. Add the stewed tomatoes and the tomato sauce. Allow to simmer approximately 15 to 20 minutes. NOTE: If a thicker broth is preferred, thicken it with a roux.
Add seafood. Do not overcook.
