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1/4 cup olive oil
1/2 cup onion (finely chopped)
1/2 cup green pepper (small diced)
1/2 cup scallions (diced)
1/2 cup celery (small diced)
3 Tbsp. garlic (minced)
4 cups fresh tomatoes (medium diced)
1 cup tomato puree
1 cup white wine
1 bay leaf
12 little neck clams
1/2 pound shrimp (peeled and deveined)
1 pound fresh swordfish (cut into 1 inch pieces)
3 Tbsp. fresh basil (chopped)
12 garlic croutons
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Heat olive oil in a large pot; add onions, green pepper, scallions, and celery; sauté until translucent.
Add garlic and briefly sauté.
Add tomatoes, puree, wine, and bay leaf. Simmer for 45 minutes.
Add clams and simmer for 10 minutes, then add shrimp and swordfish.
Simmer until fish is cooked through (do not stir).
Add chopped basil and season with salt and pepper. Garnish with garlic croutons.
Yield: 4 servings.
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