Bitsys Kitchen. San Francisco Bouillabaisse

San Francisco Bouillabaisse
2 Tbsp. olive oil 2 garlic cloves, pared, minced 1 onion, pared, chopped 1 green bell pepper, seeded, chopped 4 tomatoes, peeled, seeded, chopped 3 Tbsp. tomato paste 1 pt. red wine 1 cup water	2 Tbsp. mixed herbs (basil, parsley, rosemary) chopped salt and pepper, to taste 12 oz. sea bass fillets, cut into chunks 6 oz. shrimp, peeled, deveined 6 clams 6 mussels

Sauté garlic and onions in olive oil for 2 minutes. Add green pepper; sauté 5 minutes more. Add tomatoes and paste; cook until tomatoes break down. Add wine; reduce by half. Add water and half of mixed herbs; simmer for 15 to 20 minutes. Season with salt and pepper. Place sea bass and shrimp in heavy stock pot; pour tomato mixture over. Simmer for 15 minutes. Add clams and mussels; simmer until shells open.
Ladle soup into bowls; sprinkle with remaining herbs.
Serves: 6