From: Camano Island Inn

Seafood Stew

1/4 Cup olive oil
5 Cups chopped onions
3 Tablespoons minced garlic

56 Ounces diced tomatoes in juice

3 Cups wine sauce

24 Ounces clam juice

1 Cup tomato paste
Several bay leaves
2 Tablespoons chopped fresh thyme

2 1/2 Teaspoons grated orange peel

2 1/2 Teaspoons fennel seeds, crushed

3/4 Teaspoon dried crushed red pepper
24 Littleneck clams, scrubbed
2 3/4 Pounds cod filets, cut into
2 inch pieces

1 1/2 Pounds uncooked large shrimp, peeled & deveined

1 Pound bay scallops
Chopped fresh basil for garnish

Heat oil in heavy pot over medium heat. Add onions and garlic, saute until onions are tender. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until liquid is slightly reduced, about 45 minutes. Add clams to pot. Cover pot until clams open, about 10 minutes. Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season to taste with salt and pepper. Garnish with basil. Garnish bowls with basil.