Tomato and Shellfish Soup

Pour the olive oil into a large saucepan over medium-high heat. When the oil is hot but not smoking, add the onion slices and cook until lightly browned, 5 to 7 minutes. Add the garlic, saute for 2 to 3 more, then pour in the wine. Reduce the heat slightly and simmer for 3 to 4 minutes. Add the tomatoes and the herbs.

Pour in the stock and add the clams and the mussels. As soon as the shells open, 3 to 4 minutes, add the shrimp and simmer just until they are pink, 2 to 3 minutes. Discard any unopened clams or mussels.

Add salt and pepper and serve hot. If you like, add a toasted slice of rustic bread beside each serving.

Cat's Note:

To clean clams, scrub them. Encourage them to purge sand or grit by pouring cold water into a bowl with a teaspoon or two of salt. Add the clams and let them sit for 2 to 3 minutes, then pour out the water, add fresh water and salt, and let them sit another 2 to 3 minutes. Repeat 2 or 3 times.

Buy mussels the day you plan to use them. About 1 hour before cooking, scrub them with a brush (no soap!) under cold water to get rid of grit, and pull off the fringed byssus (also called a beard) or scrape it off with a knife. Discard any that are cracked.