FISH STOCK:

8 c. water
1 coarsely chopped carrot
1 coarsely chopped celery
1 clove garlic
1 bay leaf
1/2 tsp. salt
6 peppercorns
2 cloves
1/2 lemon
Basil

CHOWDER:

1/2 c. olive oil
3/4 c. sliced onion
1/4 c. parsley
1 clove garlic, pressed
1/2 tsp. basil
1 bay leaf
3 peppercorns
1/2 tsp. salt
16 oz. chopped tomatoes
Pinch of saffron (optional)

Simmer stock ingredients 10-15 minutes. Add scraps from fish and seafood to be used and let simmer 10 minutes. (If clams, crab, lobster or shrimp with shells, cook in stock and remove.) Strain stock and set aside.

Add oil to another pot. Add onion, garlic and parsley and cook, stirring until lightly browned. Add basil, bay leaf, peppercorn, tomato, salt and saffron. Simmer 30 minutes. Add stock to chowder. Stir and then add fish. Cook about 10 minutes. Add seafood and 1/4 teaspoon grated lemon rind, simmer 5 minutes. Add 1 cup or more dry white wine and serve immediately with good French bread.

FISH: 2 pounds fresh firm white fish (cod, halibut), scallops, shrimp, clams, mussels, lobster, crab, oysters, etc. as desired, about 2-3 pounds in all.