1/2 teaspoon dried hot red pepper flakes

1 tsp fennel seeds ground

Small pinch of saffron

1 1/2 cups dry white wine

2 cup bottled clam juice

1 medium onion, finely chopped

1 lb lobster meat - steamed.

12 littleneck clams

12 mussels

1-1/2 pound of red snapper, halibut, cod, sea bass, haddock, etc.

1/2 pound large shrimp (16 to 20)

1/2 pound sea scallops

2 whole calamari with tentacles

4 large garlic cloves, minced

1 bay leaf

1 teaspoon dried oregano

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/4 cup olive oil

1 green bell pepper, cut into 1/4-inch dice

2 tablespoons tomato paste

1 (28 or 32 ounce) can whole plum tomatoes, drained, reserving juice, and chopped

1/4 cup finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh basil

Garnish: shredded fresh basil leaves and small whole leaves

Cook garlic, onions, pepper, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an large pot over moderate heat, stirring, until onions are softened, about 5 minutes.

Stir in tomato paste and cook, stirring, 1 minute.

Add wine and boil until reduced by about half, 5 to 6 minutes.

Add tomatoes with their juice, clam juice, calamari, fennel seed, and saffron. Simmer, covered, 30 minutes. Taste and season with salt and pepper.

Add clams and mussels to stew and simmer, covered, 5 minutes

Lightly season fish fillets, shrimp, and scallops with salt and add remaining seafood and basil. Simmer, covered, until just cooked through, about 5 minutes.

Add parsley.