-
1
For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes.
-
2
Add the garlic, chile, herbs, and seasonings and cook until fragrant.
-
3
Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated.
-
4
Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally.
-
5
Strain through a fine strainer, discarding the solids.
-
6
For the seafood: Place the strained liquid into a clean pot and bring to a simmer.
-
7
Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes.
-
8
Add the prawns and cook an additional 2 to 3 minutes.
-
9
To serve: Divide the seafood into 6 large bowls and ladle the broth over top.
-
10
Serve with garlic bread.
-
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
12
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
-
13
In a large pot, add all of the ingredients and bring to a boil.
-
14
Reduce the heat to low and simmer for 45 minutes.
-
15
Strain, reserving the broth and discarding the solids.
