Source: Mediterraneo - Providence, Rhode Island

1/3 cup extra virgin olive oil
2 cups diced onions
1 cup diced celery
1/4 cup finely chopped parsley
1/4 cup finely chopped thyme
1/4 cup finely chopped oregano
2 cups chopped clams
4 ounces crab meat
4 ounces shrimp, peeled, deveined and diced
4 ounces lobster meat, diced
4 ounces scallops, chopped
4 ounce fresh fish (such as cod or haddock), diced
Salt and pepper, to taste
1 cup dry white wine
46 ounces (5 cups) clam juice (or seafood stock, if available)
32 ounces (4 cups) canned, peeled Italian tomatoes, with juice
2 cups peeled and diced potatoes

In a medium-size stockpot, combine the oil, onions and celery. Saut?until the vegetables become translucent. Add the parsley, thyme, oregano and all the seafood. Season to taste with salt and pepper. Deglaze the bottom of the pot with the white wine.

Add the clam juice and tomatoes. Bring to a simmer. Taste for salt and pepper, adjusting if necessary. Allow soup to reduce to of its original amount, then add the potatoes. Cook until the potatoes are tender. Once again, taste for salt and pepper, adjusting if necessary.

Makes 6 servings.