Zuppa di Pesce

• 2 leeks
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup Italian parsley, chopped
• 2 cups tomatoes, peeled, seeded and chopped (fresh or canned)
• 2 teaspoons tomato paste
• 1 teaspoon thyme leaves
• 1 teaspoon rosemary leaves
• 6 cups fish stock or clam juice
• 1 cup dry red wine
• 1 pound fish fillets (halibut, red snapper, monkfish or cod)
• 1 pound shrimp, peeled and deveined
• 1 pound bay scallops
• Coarse salt and freshly ground pepper to taste

1. Slice the leeks and place them in a bowl of cold water.
2. Rinse thoroughly to make sure all the grit is removed.
3. In a large stock pot or heavy casserole, heat the olive oil and saute the leeks and garlic.
4. Add the parsley, tomatoes, tomato paste, thyme, rosemary, fish stock and wine.
5. Bring to boil, turn down heat and simmer for 20 minutes, uncovered.
6. Add the fish fillets, shrimp and scallops and cook for five minutes.
7. Correct seasoning and serve the soup immediately.

leeks, olive oil, garlic, italian parsley, tomatoes, tomato paste, thyme, rosemary, fish stock, red wine, fish, shrimp, bay scallops, salt

Taken from cooking.nytimes.com/recipes/6471 (may not work)