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1
Add the water to a large sauce pan.
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2
Bring to a boil.
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3
Peel the shrimp, remove the tails and devein the shrimp.
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4
Add the shrimp shells and tails to the water.
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5
Reduce heat to simmer, and let simmer for 10-12 minutes to make a shrimp stock.
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6
Remove from heat, strain the liquid and set the stock aside for later.
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7
In a stock pot, heat the olive oil.
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8
Add the onion, shallots and fennel; saute for 10 minutes, or until slightly tender.
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9
Add the garlic, salt, pepper and crushed red pepper flakes; saute for another 2 minutes.
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10
Add the tomato paste and stir it in well.
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11
Add the bay leaf, Roma tomatoes (including their juices), clam juice, shrimp stock and white wine.
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12
Stir the stock pot, then cover and let simmer for 30 minutes, stirring occasionally.
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13
Stir in the lemon juice.
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14
Season with salt and pepper, to taste.
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15
Clean and debeard the clams and mussels.
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16
Remove the skin from the halibut, and chop the fish into 1-1/2 inch pieces.
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17
After the stock pot has simmered for 30 minutes, add the clams and mussels, and let simmer for 4 minutes.
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18
Add the halibut, then the shrimp.
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19
Let cook for another 4 minutes.
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20
Chiffonade the basil leaves.
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21
Ladle the stew into bowls, and garnish each bowl with the basil chiffonade.
