2-3 lbs. California Seafood* 1/2 cup celery tops, chopped 1/2 cup parsley, chopped 1/4 cup olive oil 2 cups wine or chicken stock 2 cups tomatoes, chopped 3 cloves garlic, minced 1 large onion, chopped 1 tsp. basil (fresh, if possible) 1 tsp. oregano (fresh, if possible) 1/4 tsp. red pepper flakes 1 bay leaf *Assortment may include California shrimp, crab, spiny lobster, clams, mussels, rockfish, halibut. In a large, heavy stockpot, heat oil and saute garlic, onions, celery tops, red pepper flakes, and parsley until onion is transparent and vegetables are limp (do not allow to burn). Add wine, tomatoes, bay leaf, oregano, and basil. Bring to a boil, lower heat, and simmer for 20 min. covered. Add seafood to broth, beginning with varieties needing longer cooking time. when shrimp turn pink and opaque, when clam and mussel shells open, and when fish flakes easily (approx. 20 min.), remove from heat and ladle into soup bowls. garnish with parsley and lemon wedges. Serve with sour dough or garlic bread.
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