Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8              large  shrimp -- (about 1/2 pound)
                        -- peeled and deveined
  8              large  sea scallops -- (about 6 ounces),
                        -- muscle removed
  12             small  hard shelled clams -- (such as
                        -- littlenecks)
  8                     mussels -- beards removed
     3/4         pound  halibut fillet
  4              large  vine ripened tomatoes -- (1 1/2 lbs)
  1              pound  cleaned squid
  1         tablespoon  olive oil
  1                cup  dry white wine
  2          teaspoons  chopped garlic
     1/4      teaspoon  dried red pepper flakes -- or to taste
     1/4      teaspoon  dried oregano
  2               cups  clam juice
  1         tablespoon  extra virgin olive oil -- for drizzling
  2        tablespoons  chopped fresh basil leaves
  2        tablespoons  fresh flat-leafed parsley leaves -- chopped

Preparation:

Scrub clams and mussels. Cut halibut into 1 inch pieces. Seed tomatoes and cut into 1/2 inch dice. Remove hard transparent cartilage from inside squid sacs if necessary. Cut squid sacs crosswise into 1/2 inch rings and keep tentacles whole. Pat shrimp and scallops dry and season with salt and pepper. In a 12 inch wide shallow flameproof casserole or a large deep heavy skillet, heat 1 tablespoon olive oil until hot but not smoking and saute shrimp and scallops over moderately high heat, turning once, until golden on the outside but not cooked through, about 2 minutes total (they will finish cooking in soup). Transfer shrimp and scallops to a bowl. Add clams, wine, garlic, red pepper flakes, and oregano to casserole or skillet and cook, covered, stirring occasionally, 4 minutes. Stir in mussels and cook, covered, stirring occasionally, 3 minutes more, or until clams begin to open. Add clam juice and tomatoes to mixture and bring to a boil. Season halibut with salt and pepper and arrange in casserole or skillet with shrimp, scallops and squid (they will not be submerged in soup). Cook mixture covered, 2 minutes, or until seafood is just cooked through (discard any unopened clams and mussels). Drizzle extra virgin olive oil over mixture and sprinkle with basil and parsley.

Nutritional Information:

309 Calories (kcal); 10g Total Fat; (33% calories from fat); 28g Protein; 16g Carbohydrate; 61mg Cholesterol; 674mg Sodium