Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      gram          granaroli xbrg76a
   4      cloves        garlic finely chopped
   1      milliliter    :mk vmxv03a
   1      28 ounce can  tomatoes -- (coarsely
   1      pound         fin fish -- (red snapper
                        chopped) with liquid
                        flounder -- trout)
   2      cups          fish stock -- clam juice or
     1/2  pound         shrimp -- lobster, (1/2 to 1)
                        chicken broth
                        scallops -- crab meat-any or
     1/2  cup           dry sherry
                        all
   2      teaspoons     salt
  18      small         clams -- mussels, or lobster
     1/2  teaspoon      thyme -- basil, saffron
                        claws-any or all
                        pepper to taste
     1/4  cup           olive oil
                        fresh chopped parsley for
   1      large         onion finely chopped
                        garnish
   2                    shallots minced

Preparation:

Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Sauté‚onions, garlic and shallots in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.