This recipe was brought into the market by a customer who says this is one of their favorite recipes. They recommend you experiment with the quantities of wine and seafood to get it just right. When it is right, you will swoon!
1/3 cup extra virgin olive oil (EVOO)
4 large leeks, rinsed and sliced lengthwise, then cut into 1/4" diagonal slices
2 medium onions, quartered and sliced into 1/2" pieces
6 bay leaves (or more if desired)
1/2 teaspoon dried Mediterranean oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon course ground black pepper
1/4 cup dried parsley flakes
3/4 teaspoon saffron threads
4 cloves minced garlic
1 quart red wine (Pinot Noir, Malbec, or whatever you prefer)
2-28 oz. cans diced tomatoes
2-8 oz. cans tomato sauce
1/3 cup clam Juice
2 dozen Manila clams, scrubbed
16 large, peeled and deveined shrimp (tips left on are pretty)
12 large scallops, halved
12 oz. halibut, cut into 1" cubes (can substitute snapper, cod, squid, or other favorite )
Crab claws for garnish (optional)
Saute leeks, onions, bay leaves, oregano, thyme, pepper, parsley, saffron, and garlic in EVOO in a large soup pot until the onions are tender. Add the wine and bring to almost a boil. Turn down the heat and simmer, uncovered, 45 minutes. Add the tomatoes, tomato sauce, and clam juice. Simmer 30 minutes, uncovered. Add the clams, shrimp and scallops and continue to simmer for 5 minutes. Add the halibut. When the clams open and the shrimp are pink, enjoy with a salad and crusty baguette.