1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon chopped fennel bulb
1 carrot, chopped
1/2 celery stalk, chopped
1/2 leek, chopped
1/2 yellow onion, chopped
1/2 green bell pepper, chopped
One 28-ounce can crushed tomatoes
1 tablespoon salt
1 tablespoon tomato paste
1/2 teaspoon minced fresh basil
1/2 teaspoon minced fresh oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh thyme
4 bay leaves
Pinch cayenne pepper
8 cherrystone clams
8 ounces halibut, cut into 1/2 by 2-inch pieces
8 ounces swordfish, cut into 1/2 by 2-inch pieces
4 ounces cooked bay or other small shrimp
3/4 cup crabmeat
8 large prawns, peeled and deveined
8 large diver scallops
Flour, for dusting
1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
1 cup dry white wine
1 teaspoon finely chopped garlic
Chopped fresh parsley, for garnish
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