One Pot Spicy Seafood Stew

Season the Halibut Fillets (1 lb) with Salt (as needed) . Set aside.

In a large pot, heat the Olive Oil (2 Tbsp) over medium heat. Add Yellow Onion (1) , Fennel Bulb (1) , Carrot (1/2) , Celery (1 stalk) , and Garlic (4 cloves) . Sauté until the vegetables are soft, about 3 minutes.

Add Fresh Basil (1 Tbsp) , Fresh Parsley (1 Tbsp) , and Tomato Paste (2 Tbsp) . Stir occasionally and cook for about 2 minutes, until the paste becomes thick and dark.

Pour in the Dry White Wine (1/2 cup) , turn the heat up to medium-high, stir and let the liquid evaporate, cooking for about 1 minute.

Add Diced Tomatoes (1 can) , Vegetable Broth (4 cups) , Fresh Thyme (1 sprig) , Bay Leaf (1) , and Tabasco® Original Red Pepper Sauce (1 tsp) . Bring to a simmer and cook for about 10 minutes. Season with Salt (1 tsp) and Ground Black Pepper (as needed) .

Add the Shrimp (10 oz) , Fresh Mussels (8 oz) , Fresh Clams (8 oz) , and halibut pieces to the soup. When the soup starts to boil, skim off the scrum and foam. Let it simmer for 5 minutes, or until the seafood is all cooked.

Sprinkle the stew with Fresh Parsley (to taste) , Fresh Basil (to taste) , and serve with Sourdough Bread (to taste) .