¼ cup oil
two 2 oz tins anchovy fillets chopped
dash cayenne pepper
2 bay leaves
pkg fresh thyme bundled
4 cloves chopped garlic

1 medium yellow onion sliced
2 celery ribs sliced
1 cup Gekkeikan saki
14 oz chicken broth
two 15 oz cans stewed tomatoes chopped

2 doz littleneck clams
1 ½ lb cod
½ lb sea scallops
½ lb large shrimp unpeeled
chopped parsley

use 6.5 qt dutch oven
heat first group a few min
add onions and celery to sweat
add saki and boil a few min
add broth and tomatoes
bring to boil and cut to simmer
add clams and simmer 5 min
add fish and scallops simmer 5 min
add shrimp simmer 5 min
top w/parsley and cut heat
serve w/steamed rice or rustic bread