INGREDIENTS
1/2 cup
dry sherry
1/2 tsp
saffron
3 Tbsps
extra virgin olive oil
6 cloves
garlic
1
onion
1
shallots
1 cup
fennel bulb
1 stalk
celery
1
carrot
1 lb
fish
1 jar
oyster sauce
1 can
canned tomatoes
2 cups
clam juice
1 serving
parsley
1 serving
peppers
1 1/2 Tbsps
tomato paste
2 tsps
salt
1 tsp
fresh basil
2 Tbsps
fresh parsley
1 serving
black pepper
2 1/2 lbs
seafood mix