Ingredients

serves 6

　　1/4 cup extra-virgin olive oil

　　1 medium onion, thinly sliced

　　4 garlic cloves, minced

　　1 dried bay leaf

　　2 tablespoons finely chopped fresh oregano

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　1/2 teaspoon crushed red pepper flakes

　　2 cups dry white wine

　　2 cups fish stock

　　1/2 cup clam juice

　　1 28-ounce can crushed tomatoes, with juice

　　1 15-ounce can plum tomatoes, drained, chopped

　　6 cherrystone clams, scrubbed

　　6 mussels, scrubbed, debearded

　　6 sea scallops, muscles removed

　　8 ounces cod or other white fish, cut into 1-inch pieces

　　8 ounces cleaned squid, bodies cut into rings

　　6 large shrimp, peeled, tails intact, deveined

　　

Step 1

Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 5 minutes. Add the oregano, parsley, and red pepper flakes. Cook 1 minute. Add the wine, stock, clam juice, and tomatoes. Reduce heat; simmer gently 30 minutes. (You can make the soup to this point up to 2 days ahead, and chill. Reheat; add seafood.)

　　

Step 2

Add the clams; cook, covered, for 10 minutes. Add the mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl. Discard any that do not open. Add the scallops, cod, squid, and shrimp to the pan; simmer gently until the seafood is cooked through, about 5 minutes. Gently stir in the cooked clams and mussels; ladle into bowls, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.