Heat 1 tbsp
of the olive oil in a large saucepan. Saute onion, leeks, carrots, green
pepper, mushrooms, garlic, salt and pepper until mushrooms are limp. Add
basil, tomatoes, honey, and sherry and simmer for half an hour. While
sauce is cooking, heat the remaining 1 tbsp of olive oil in a large,
heavy skillet. Add sea bass and wine, and simmer until just cooked.
Remove sea bass and set aside. Add shrimp, shrimp shells, scallops, and
clams, and simmer about 10 minutes, or until shrimp is opaque. Remove
shrimp shells from wine broth, add sea bass, and stir fish mixture into
tomato broth. Heat through and garnish with basil.
fish stew, with its undertones of basil and sherry, makes a complete
meal when served with hot San Francisco sourdough bread and a bitter