Seafood Medley Recipe

Soak squid in milk for 1-5 hours Heat olive oil in large pot, stir in garlic, onions, carrots, tomatoes and diced fennel, saute the vegetables Stir in tomatoe paste and cook ten minutes pour in wine and turn up the heat and boil, then add the chicken stock, parsley, tarragon, thyme, bay leaves, pepperorns and saffron. return to a boil simmer till reduved to 1 1/2 cups strain the liquid and discard the solids heat the two Tbsp olive oil, stir in garlic. Add the sundried tomatoes and fennel. pour in broth and chopped thyme bring to a boil and place oysters on top of the fennel and cover set the clams and mussles into the pot. cook until the shell fish begins to open and stir in the drained squid cook until the squid firms while the shellfish cooks season the bass with salt and pepper cook the fish in oil till done eat it however you choose, dig right in or server with rice