Chop up garlic, onion, carrots, green pepper and celery.
Heat a heavy pan over medium heat and add the olive oil. Put in the vegetables and sauté till soft.
Once soft add oregano, parsley, grind black pepper, ground Chipotle chili powder, white wine, tabasco, red wine vinegar and worstershire sauce. Finally, add 3 cans of whole peeled tomatoes.
Cover and simmer for 45 minutes stirring every ten minutes or so.
Once the base is reduced and nice and thick, cool in the fridge or ice bath and blend until pureed.
Pour the liquid into a drum sieve (if you have one) or normal sieve will do and press through with a plastic pastry scraper.
Reserve the tomato base.
If you have made your own fish stock add the prawn heads and shells about 20 minutes before finished. If you have bought fish stock, heat till almost boiling, reduce to simmer, add prawn shells and heads and infuse for 20 minutes. Strain and mix together with the tomato base.
In a hot pan or pot add to soup mix, bring to boil, reduce heat a little and then add the mussels and clams and fish. These should take about 6 minutes to cook. After 4 minutes add the prawns.
Once the mussels and clams have opened remove from heat and discard any that have not opened. Have a taste of the soup and season.
Divide up the seafood into the bowls and ladle the soup over.
Garnish with some chopped continental parsley and a drizzle of olive oil.
Reprinted with permission of Aaron Harvie.
To visit Aaron Harvie 's blog, click here.