2 oz. peanut oil
2 tbs. Garlic
8 oz. onions
1 large tomato (seeded and chopped)
¾ tbs. Basil
¼ tbs. Oregano
¼ tbs. Thyme,
pinch cayenne pepper
4 cups fish stock
12 mussels
4 each: clams, oysters, and shrimp
4 oz scallops,
6 oz fish
6 oz squid
pinch saffron threads, rouille

1. In an 8-quart pot, sauce the garlic and onion in oil until they are translucent.
2. Add the chopped tomato and seasonings and continue cooking for 2 more minutes.
3. Add fish stock, mussels, clams, oysters and saffron.
4. Simmer until the shellfish begins to open, then add the shrimp, scallops, fish and squid.
5. Cook for an additional 5 minutes or until the fish is done. Serve with rouille and crusty bread on the side.

*Keep in mind: Rouille is simply garlic mayonnaise with pureed roasted red pepper added. Swirl rouille into the broth for something heavenly.