2 lbs Clams
1 lb Mussels
fresh Oregano
Squid
1 whole Octopus
1 lb Shrimp
white wine
olive oil
lemons
Bokchoy
Cherry Tomatoes
4 cloves of Garlic
parsley
Onion
Salt & pepper to taste
In a large stock pot add homemade fish stock, wine, and tomatoes. Bring to a nice simmer, add oregano, garlic, salt, and pepper. Juice one of your lemons, add to stockpot. Continue to simmer about 15 minutes.
While it is simmering, Slice other lemons, and set aside. Once you have simmered the tomatoes, wine and fish stock 15 minutes. Saute yellow onions about 1 minute in olive oil. Add red onions and yellow sautéed onions to the stockpot. Cook 5 minutes and then start adding seafood, longest cooking items first. (We used snapper, mussels, shrimp, and small crabs added in that order) DO NOT remove them from their shells, this enhances the flavor and appearance of your soup.
Last but not least add the Bokchoy Reduce heat to off and remove from burner after adding ribbons, as to not overcook. Let cool about 7 minutes to let flavors meld together. Ladle into bowls, garnish with lemon slices, and fresh parsley. Serve with Italian bread