---------- Recipe via Meal-Master (tm) v8.02
       Title: Italian Fish Soup
  Categories: Soups/stews, Seafood, Italy, Formatted
       Yield: 8 servings
     1/2 c  Oil, olive
       3 ea Leek; sliced, white only
       2 ea Garlic cloves; diced fine
       1 ea Onion, yellow; peeled,
       1 c  Celery; chopped
       1 c  Mushrooms; sliced
       6 c  Fish stock; or water, or
            -clam nectar
       1 c  Tomato sauce, italian
       1 c  Wine, white, dry
            Pepper, cayenne; to taste
       1 lb Fish, white; boneless filet,
            -cut into small pieces
            -(cod, seabass, monkfish)
     1/2 lb Clams; soaked 1 hr., drained
     1/2 lb Crab
     1/2 lb Shrimp
     1/2 lb Mussels; scrubbed, bearded
            Parsely; chopped, garnish
     Saute the leeks, onions, celery, garlic and mushrooms until the onions
   are clear. Add the stock, nectar or water, tomato sauce and white wine.
   Bring to a heavy simmer and taste. Add the cayenne pepper and salt to
     Prepare the seafood and add to the pot, remembering to add first those
   things which take longest to cook. The various shellfish go in with the
   shells on.
     Simmer until done. Serve in large bowls over spaghetti. By adding extra
   fish such as a lobster per person this will become a meal instead of a
     <source unknown> reposted by DonW1948@aol.com