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Ingredients

• 3 tablespoon olive oil
• 1 shallot, sliced and chopped thinly
• 4 cloves of garlic, minced
• 4 sprigs of thyme
• 1 bay leaf
• 1/2 green bell pepper, chopped
• 1 cup of thinly sliced leeks
• ½ teaspoon pepper flakes
• 1 tablespoon fresh parsley, plus extra for garnish
• ⅛ teaspoon cayenne pepper
• 1 can diced tomato, 14.5 oz (option blended)
• ½ cup dry white wine
• ½ cup clam juice
• 1 tablespoon of vegetable bouillon paste (optional)
• ¼ cup water
• Salt and pepper to taste
• 1 Lemon
• ¼ pound calamari rings diced into ½-inch size
• ¾ - 1 pound of medium shrimp, peeled and deveined
• 1 pound of cod, cut into bite-sized pieces (haddock, Florida groper, and halibut works just as well)
• 1 ½ pounds (about 18) of littleneck clams, scrubbed (see note)
• 1 pound of fresh mussels, cleaned (see note)