Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   2      tablespoons   butter
   3      cups          onion -- chop
   1                    leek; trim -- chop fine
   3      cloves        garlic -- chop fine
   2                    green peppers; seed -- strip
   4      cups          imported tomatoes; peel -- chop
   1      cup           fresh or canned tomato sauce
                        salt and fresh ground pepper
   1                    bay leaf
   1      teaspoon      dried oregano
   1      teaspoon      dried thyme
   1      tablespoon    dried basil
                        red pepper flakes
   2      cups          fish stock
   1      cup           fresh or bottled clam juice
   1      cup           dry white wine
   1      pound         firm-fleshed fish -- (red
                        bite-size
     1/2  pound         fresh bay scallops
   1      pound         raw shrimp; shell -- devein
  12      small         clams in the shell -- wash well
     1/4  cup           oysters; shuck -- w/liquor
     1/2  pound         lobster tail -- cook in shell
   1                    crab; cook in shell -- crack

Preparation:

Heat the oil and butter in a kettle and add the onion, leek, and garlic. Cook, stirring often, until the vegetables are lightly browned. Add the green peppers and continue cooking, stirring, until peppers wilt. Add the tomatoes and tomato sauce. Add salt and pepper to taste, bay leaf, oregano, thyme, basil, and about 1/4 teaspoon red pepper flakes. Add the fish stock and cook slowly about 2 hours, stirring often to prevent burning. More fish stock may be added if desired. Add the clam juice and wine and continue cooking about 10 minutes. The soup may be made in advance to this point. Twenty minutes or so before serving, return the soup to the boil and add the striped bass or other fish. Cook about 5 minutes and add the scallops and shrimp. Simmer about 8 minutes and add the clams, oysters, lobster tail, and crab. Cook, stirring gently, about 5 minutes or until the clams open. Serve in very hot soup bowls with red pepper flakes on the side. Source: Craig Claiborne's Favorites from The New York Times