INGREDIENTS
1 Tbsp
extra virgin olive oil
1 Tbsp
unsalted butter
1 clove
garlic
1/4 cup
white wine
1/2 lb
little neck clams
1/4 lb
mussels
2 dashes
worcestershire sauce
1 lb
dungeness crab
1/4 lb
shrimp
1/4 lb
squid tubes
1/2 lb
fish fillets
1/8 lb
bay scallops
2 Tbsps
extra virgin olive oil
1/2
onion
1
fennel bulb
4 cloves
garlic
2
bay leaves
1/4 cup
parsley
2 Tbsps
basil
2 sprigs
fresh thyme
1 can
canned tomatoes
1 can
canned tomato sauce
2 bottles
clam juice
1 Dash
worcestershire sauce
1/2 Tbsp
brown sugar
1 serving
black pepper
1 serving
peppers
1 serving
salt