2 onion, finely chopped
1 bay leaf
1 tsp dried oregano, crumbled
1 tsp dried hot red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1 green bell pepper, diced small
2 T tomato paste
3/4 cup chicken broth
1 (28 oz) can chopped tomatoes, stewed or Italian seasoned
2 cups seafood broth (or 1 cup clam juice + 1 cup chicken broth)
Shellfish and/or Fish of your choice
1/4 cup finely chopped fresh flat leaf parsley
3 T fresh chopped basil
Cook garlic, onions, ay leaft, oregano, red pepper flakes, salt and pepper in a heavy pot sprayed with PAM, stirring, 1 minute. Add chicken broth, tomatoes and their juices, seafood broth and simmer, covered, 30 minutes.
Add clams, if using, and simmer, covered for approximately 5 to 10 minutes or until all shells open. Remove clams to a bowl. Add fish and/or shellfish, simmer covered for about 5 minutes. Return clams to pot along with parsley and basil. Stir and serve.
