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Pacific Northwest Seafood Stew

1 cup olive oil
1 tablespoon minced garlic
1 onion, sliced
1 green bell pepper, seeded and sliced
1 cup sliced mushroom
1 teaspoon grated orange peel
1/2 teaspoon fennel seed
1 cup vermouth
2 cups clam juice
3 tomatoes, seeded and chopped
4 potatoes, peeled and sliced
1 teaspoon salt
1/8 teaspoon liquid hot pepper sauce
1/8 teaspoon ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup dry white wine
8 ounces mussels
12 ounces whole clams
8 ounces shrimp, peeled and deveined
4 ounces scallops, chopped
8 ounces cod

1. In a large kettle, heat olive oil over medium heat. Saute minced garlic, thinly sliced onion, sliced green bell pepper, sliced mushrooms, grated orange peel, and fennel seed, stirring often, for 5 minutes, or until the onion is clear. Add vermouth, clam juice, chopped tomatoes, sliced potatoes, salt, liquid hot pepper sauce, pepper, rosemary, basil, and thyme. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the potatoes are tender.
2. In another kettle, heat white wine over medium heat, and cook mussels, whole clams, peeled shrimp, chopped scallops, and cod. Saute for 1 minute, cover, and cook until the mussels and clams open, about 10 minutes. Add to the vegetable base and mix well. Cook 5 more minutes until shrimp is pink and cod is flaky.

Makes 6 servings.