3 tbsp olive oil

1 onion, chopped

6 garlic cloves, thickly sliced

1/4 tsp red pepper flakes

3/4 tsp curry powder

1 cup white wine

3 cups clam juice

1 cup (1 can) tomato sauce

4 tbsp freshly chopped parsley

1/2 tsp salt

1/2 lb halibut

1/2 lb cod

4 cherrystone clams

4 mussels

6 med shrimp

2 med squid, with tentacles

Heat the olive oil in a stockpot or dutch oven

Add onion, garlic, red pepper, and curry and cook until onion is soft (about 3 minutes)

Stir in wine and cook until reduced by half (about 3 minutes)

Add tomato sauce, clam juice, 1/2 the parsley, and the salt. Bring to a boil and cook for 3 minutes

Add calamari, clams and mussels. Cook for 5 minutes (mussels will open, clams will be almost open)

Add Halibut and cod and cook for 2 minutes.

Add shrimp and cook for 3 minutes.

Remove from heat. Spoon into bowls add garnish with remaining parsley.