Categories: Soups/stews, Fish/sea, Italian 
      Yield: 8 servings 
  
    1/2 c  Olive oil                                Cayenne pepper to taste 
      3    Leeks, cleaned and sliced,          1 lb White fish boneless fillet, 
           -white part only                         -cut into small pieces 
      2    Cloves of garlic diced fine              (cod, seabass, monkfish) 
      1    Yellow onion, peeled and            2 lb Combined, of any or all of 
           -chopped                                 -{the following: 
      1 c  Chopped celery                           Clams, soaked in fresh water 
      1 c  Fresh mushrooms, sliced                  -1 hour then drained 
      6 c  Fish stock, clam nectar or               Crab, 
           -water                                   Shrimp, 
      1 c  Italian tomato sauce                     Mussels, scrubbed with the 
      1 c  Dry white wine (maybe Soave)             -beards removed 
  
  Serves 8 
   
  (don't leave these out they are cheap, tasty and attractive) You can buy a 
  1/4 or 1/2 lb. of several items.  Even if shrimp is $6 per lb. 1/4 lb. is 
  affordable and will add flavor and variety. 
   
  Chopped parsley for garnish 
   
  Saute the leeks, onions, celery, garlic and mushrooms until the onions are 
  clear. Add the stock, nectar or water, tomato sauce and white wine. Bring 
  to a heavy simmer and taste. Add the cayenne pepper and salt to taste. 
   
  Prepare the seafood and add to the pot, remembering to add first those 
  things which take longest to cook. The various shellfish go in with the 
  shells on. 
   
  Simmer until done. Serve in large bowls over spaghetti. By adding extra 
  fish such as a lobster per person this will become a meal instead of a 
  soup.