Hard to list ingredients, because I built the recipe based on flavors as added. Definitely worth the effort though. Times for preparation are subject to whether you have a good fish monger or not...I do not and have to do all prep myself.
1/4 Cup Olive Oil
3 Tbls Butter
1 Whole (Green, Red, Orange) Pepper OR a 1/3 of each chopped
1/2 Medium Onion sliced in crescents
6 coves of Garlic smashed and minced
Sauté above ingredients in a heavy pan (covered) until soft
Add 5 or 6 medium Tomatoes (fresh-skinned and coarsely chopped) (OR 2-10 oz cans Red Gold fire-roasted, diced tomatoes)
Cook until most of the liquid has evaporated.
Add 1 T hot Paprika and continue to cook...along with freshly ground black pepper.
Then add 1/4 to 1/3 cup lemon juice, 1/2 cup Dry Vermouth and a bottle of Clamato juice. Also add the liquid and 1/2 tsp of Saffron that has been seeped (in 2 cups of hot water).
1 Dozen Cherrystone clams (could also use Mussels or Littleneck)
1 Pound Medium Shrimp (Raw in the shell)
8 oz. Lobster in the shell
½-3/4 Pound Large Bay Scallops (cut into bite-sized chunks)
1 Pound Fish (Mahi Mahi, Whitefish, Grouper, Cod etc...)
Bake clams in oven (in a cake pan to catch the juices) at 375 for about 20 minutes...or until all are opened. Shell shrimp and lobster (reserving all shells). Cook all shells in water for about 30 minutes...and reserve shell water to add to pot.
Add all the seafood to the boiling stock and shut off after about a minute. Add the clams (either to each serving bowl) to the soup...along with the reserved shell liquid and the clam juice from the pan.
Add 2 Tbls minced fresh Oregano and 2 Tbls minced fresh Basil just before serving.
Serves six easily...more as an appetizer.