Zuppa Di Pesce

1 carrot, finely diced
1 red onion, finely diced
1 stalk celery, finely diced
2 leeks, cleaned and finely diced
1 fennel bulb, finely diced
1 16-ounce can tomatoes, with juice
4 tablespoons olive oil
1 teaspoon spicy red pepper flakes
1 teaspoon dried oregano
2 cups dry white wine
1 16-ounce can clam juice
2 tablespoons chopped garlic
1 pound fillet sea bass, cut into
4 pieces (4 ounces each)
12 large shrimp, peeled and deveined
20 Manila clams (or cockles)
12 mussels, cleaned
1 pound calamari, cleaned and cut into slices
4 red and yellow tomatoes, diced
1 cup cooked cannelloni beans (canned or fresh)
2 tablespoons chopped fresh basil Procedure:

1. In a large sauté pan over medium heat, sauté the carrot, onion, celery, leeks, fennel, and tomatoes in 2 tablespoons of the olive oil. Add the red pepper and oregano.
2. Deglaze the pan with the white wine and reduce to half over medium heat. Add the clam juice and cook over medium-low heat for 15 to 25 minutes. Add salt to taste.
3. In a large sauté pan over low heat, sauté the garlic in the remaining 2 tablespoons olive oil for 2 minutes, or until golden brown. Pan sear the fish and seafood at the same time and sauté for 2 minutes, or until golden brown on each side. Add the sauce and cook the soup for about 15 minutes over low heat. Add extra clam juice if necessary if the soup seems too thick.
4. Garnish with the diced tomatoes, cannellini beans, and chopped basil.

Serves 6