1. |
Heat olive oil in a soup pot over medium heat. |
2. |
Add onions and saute for 5 minutes. Add celery and peppers and saute for 2 minutes. |
3. |
Stir in garlic, red pepper flakes, oregano, marjoram and basil. Lower the heat, cover and cook for 2 minutes. |
4. |
Add the clam juice, tomatoes and wine. Cover and simmer for 15 minutes. |
5. |
Add the fish, scallops and shrimp, cook until the seafood is just done, about 4-5 minutes. |
6. |
Stir in lemon juice and season with salt and pepper to taste. |
7. |
Note: top with grated Parmesan or Romano cheese if desired. |