Sopa de Mares

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Ingredients:
1 1/2 lbs. firm fleshed fish, cubed (tuna, yellowtail, wahoo)
3/4 lb. littleneck clams
1/2 lb. bay scallops
3/4 lb. raw tiger shrimp, peeled and deveined
2 ears corn, cut in 3 inch pieces
2 yellow zucchini, cut into cubes
1 zucchini, split lengthwise and cut into pieces
2 red bell peppers, sliced thinly
1 yellow bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1 large onion, sliced
3 cloves garlic, minced
1 bunch parsley, chopped
1/2 cup butter
1 cup white wine
2 cups chicken broth
1 to 2 tsp. red pepper flakes
Salt and pepper to taste

Preparation:
In a sauce pan, sauté peppers, onion, garlic and parsley in half the butter until soft. Remove from pan and set aside. Sauté fish in remaining butter then remove from pan. Return vegetables to pan. Add wine, broth, corn, squash, and clams. Simmer until clams open. Add fish, shrimp, scallops, salt and pepper. Cook until shrimp turns pink and scallops are opaque.

Serving Suggestion:
Serve in large, heavy bowls with a hearty bread and wine.