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| 1/3 Tasse | olive oil |
| 3 | onions chopped |
| 2 | carrots chopped |
| 2 | Stalks chopped celery |
| 1 | green pepper chopped |
| 3 | cloves garlic crushed |
| 1 Teelöffel | oregano |
| 1/3 Tasse | parsley chopped |
| 1 Dose | (20 oz) plum tomatoes |
| 1 x ca. 1/2 Liter | Clam juice |
| | lemonjuice of 1 lemon |
| 1 Prise | Saffron, soaked in 2 Tbls. |
| | Hot water 10 minutes |
| 1 Tasse | Dry sherry or Sauterne |
| | salt |
| | pepper |
| 2 | Jumbo lobster tails, cut |
| | Into large chunks, shells & |
| | All |
| 1 1/2 x ca. 450 g | Jumbo green shrimp, |
| | Deveined |
| 1 x ca. 450 g | Scallops, rinsed & drained |
| 1 1/2 x ca. 450 g | Fish fillets: bass, halibut, |
| | Snapper, cut into large |
| | Chunks |
| 2 | Dz neck clams or mussels |
| | Well scrubbed |
| | Sour dough bread |
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Heat oil in large pot or Dutch oven; add chopped vegetables, garlic, oregano & parsley. Saute' until vegetables are tender. Stir in tomatoes, clam juice, lemon juice & saffron in water; bring to boil. Lower heat & simmer 10 minutes. Add wine, salt, pepper, shellfish & fillets; cover pot & continue to simmer, stirring often, for 15 minutes, or until clams open. Taste to correct seasonings; serve in large bowls with sour dough bread.
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