Cacciuco alla Livornese

4 tbsp extra virgin olive oil

1 medium onion finely chopped

1 stalk celery finely chopped

1 medium carrot finely chopped

4 - 8 calamari, cleaned and chopped into rings

1 cup dry red wime

1 28 oz can italian plum tomatoes

1 lb mussels, cleaned and de-bearded

1 dozen littleneck clams

1 cup water

1 dozen medium shrimp, peeled and de-veined

1 dozen sea scallops (optional)

2 lb assorted firm fleshed fish (haddock, schrod, cod, monkfish, etc.) cut into large chunks

4 tbsp flat leaf Italian parsley, finely chopped

freshly ground black pepper

Heat the olive oil over moderate heat in a four to six quart pot, then add the onion, celery and carrot, stirring as they go in.  Saute the vegetabñes until they become soft and slightly browned, about ten minutes.

Raise the heat to high and add the calamatri, saute, stirring constantly, until they become purple and begin to brown slightly, two or three minutes.

With the heat still on high add the red wine, scraping the bottom of the pot for any bits of vegetables that may have caramelized.  Boil for a minute or two in order to evaporate the alcohol.  Reduce the heat to low, and with the pot off the stove, add the tomatoes, crushing them with the back of a fork as they go in.

Return the pot to the stove and bring the calamari/tomato/wine mixture to the simmer, simmer gently while you prepare the mussels and clams.  In a four to six quart pot, add the mussels, clams and water, then bring to the boil.  Cover the pot, lower the heat to medium and allow the shellfish to steam for about five minutes, or until their shells open.  Discard any that have not opened.  When they have finish steaming, remove the pot from the stove and remove the shellfish with a slotted spoon, reserving the steaming liquid.  When the shellfish are cool enough to handle, remove them from their shells.

Add the shrimp and optional scallops to the simmering tomato mixture.