INGREDIENTS

75  grams olive oil

150 grams onion, chopped

50 grams garlic, chopped

250 grams fresh tomato, chopped

100 grams tomato puree

50 milliliters white wine

2 cups fish stock or water

1 teaspoon fennel seed

1 teaspoon chopped parsley

1 teaspoon chopped basil

200 grams mussels in half shells, cleaned and beard removed

200 grams salmon, cut into cubes

200 grams snapper fillet, cut into cubes

200 grams bay shrimp

200 grams squid, cleaned and cut into rings

100 grams zucchini

100 grams red pepper

Salt & pepper to taste

PROCEDURE

In soup pot, heat oil and saute onion and garlic until translucent. Add tomato and tomato puree then flame in brandy. As son as the flame subsides, add white wine and fish stock. Bring to a boil then add in herbs and spices. After a few minutes, add all seafood and vegetables. Bring to a boil and season with salt and pepper. Serve hot.