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Italian Fish Soup

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      Title: ITALIAN FISH SOUP
 Categories: Soups/stews, Seafood, Italian
      Yield: 8 Servings
 
    1/2 c  Olive oil
      3    Leeks, cleaned and sliced,
           -white part only
      2    Cloves of garlic diced fine
      1    Yellow onion, peeled and
           -chopped
      1 c  Chopped celery
      1 c  Fresh mushrooms, sliced
      6 c  Fish stock, clam nectar or
           -water
      1 c  Italian tomato sauce
      1 c  Dry white wine (maybe Soave)
           Cayenne pepper to taste
      1 lb White fish boneless fillet,
           -cut into small pieces
           (cod, seabass, monkfish)
      2 lb Combined, of any or all of
           -{the following:
           Clams, soaked in fresh water
           -1 hour then drained
           Crab,
           Shrimp,
           Mussels, scrubbed with the
           -beards removed
 
  Serves 8
  
  (don't leave these out they are cheap, tasty and attractive) You can
  buy a 1/4 or 1/2 lb. of several items. Even if shrimp is $6 per lb.
  1/4 lb. is affordable and will add flavor and variety.
  
  Chopped parsley for 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 taste.
  
  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 soup.
 
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