Cioppino

2 large onions, chopped
3 carrots, chopped
3 cloves garlic, mashed
1/2 cup olive oil
1 cup chopped parsley
4 cups tomato sauce
2 cups water
1-1/2 tsp. thyme, crumbled
1 Tbsp. basil, crumbled
3 pounds clams in shell, scrubbed
2 pounds white fish fillets
2 crabs, cooked and cracked
1/4 cup dry white wine
pinch of cayenne pepper
salt

In a large kettle, saute the onions, carrots, and garlic in olive oil until the onions are soft. Add the parsley, tomato sauce, water, thyme, and basil. Partially cover and simmer 45 minutes. If the soup gets too thick, add a little water. Add the clams and simmer 10 mins. Add the white fish and crab, and simmer 5 minutes. Stir in the wine, cayenne pepper, and salt to taste, and simmer 10 minutes more. Ladle some of each variety of fish and shellfish into each bowl with a generous helping of broth.

Note: I have used 2-3 lbs. frozen cod, cut into chunks, and 1-2 lbs. shrimp with good results.