"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.







Submitted by:

Kathleen Oberst



Preparation time:

1 hour


1/2 c. olive oil

2 c. each chopped onion, green pepper, celery

1/4 # sliced fresh mushrooms

4 large cloves garlic, minced

1 tsp. Oregano

1/2 tsp red pepper flakes

4 + cups fish stock (may substitute Knorr Fish Bullion cubes)

2 lg. Cans plum tomatoes, pureed

1 c. dry red wine

salt to taste

1 # firm white fish (cod) - cut in cubes

1/2 # fresh scallops

1# fresh shrimp - peeled and deveined


Warm olive oil in large pot over medium heat, add minced onion, green pepper, celery, mushrooms, garlic, oregano and red pepper. Saute 20 minutes until veggies soft, reducing heat to prevent from browning. Add 4 cups stock, tomatoes, red wine and salt to taste. Bring to simmer and cook 30 minutes. Thin as necessary with additional stock.

Stir in seafood just before serving, simmer just until done - several minutes and remove from heat. Serve with crusty bread or focaccia toasts.

You can use any mix and quantities of seafood you like, clams, mussels, squid - whatever.


Source: William Sonoma San Francisco Cookbook