From the Herbfarm Restaurant Cookbook, chef Jerry Traunfeld. The recipe says this takes 30 minutes once veggies are all prepared; there is a lot of chopping and on my electric stove, it took longer than 30 minutes to cook, but it was well worth the effort and the leftovers were also delicious. I did not use all of the seafood or the total quantity called for. Makes 6 generous servings.

First make the vegetable base: cut off and discard the tops of the leeks at the point they turn from light to dark green. Split the bottom portion lengthwise in half, keeping the roots attached so that they layers will not fall apart. Rinse the leeks thoroughly. Cut the leeks into 3-inch lengths, discarding the roots, then slice each section into 1/8-inch thick matchsticks. Heat the oil in a large Dutch oven over medium heat. Add the leeks, bell peppers, garlic, fennel, and red pepper flakes; cook stirring often, until the vegetables are softened but not browned, 5 to 7 minutes. Stir in the chopped tomatoes, wine, and salt. Increase the heat to medium-high and gently boil the mixture for about 5-10 minutes.

Add the seafood: add the clams and mussels to the pot, cover tightly, and cook until the shellfish open. Discard any clams or mussels that do not open. Gently stir in the fish chunks and shrimp and cover again. Reduce the heat to medium-low and cook until the fish is not longer translucent and the shrimp is opaque and firm but not curled into a tight circle. Stir in the cherry tomatoes, the marjoram, parsley and basil. Taste and season with black pepper and additional salt if needed. Serve immediately in shallow bowls, accompanied with crusty French bread.