Ingredients

• 3 tablespoons Olive Oil, divided

• 1 small Organic Yellow Onion, chopped

• 1 medium Organic Carrot, finely chopped

• 1/2 medium Organic Green Bell Pepper, chopped

• 1 small Leeks, white part only, chopped

• 1 stalk Organic Celery, chopped

• 1/4 Fennel (use bulb), chopped

• 2 tablespoons Tomato Paste

• 1/2 quart Fish Stock (Vegetable Stock or Chicken Stock can be substituted)

• Salt and Pepper to taste

• 1 tablespoon Basil, chiffonade

• 1 sprig Oregano, minced

• 3 Bay Leaves

• 2 cloves Organic Garlic, finely chopped

• 1 pound White Fish, Halibut or Red Snapper

• 12 Shrimp (U-15 size), peeled and deveined

• 4 Sea Scallops, cleaned

• 1 cup White Wine

• 12 Clams, scrubbed clean

• 2 legs King Crab Legs, cut into 6 pieces and cut down one side

• 1/4 cup Italian Parsley, chopped

• 1 Organic Lemon, zested and juice freshly squeezed