Make Italian fish soup by cooking clams, mussels, shrimp, squid and fish in a tomato-based broth with a variety of vegetables. Add clam juice or fish stock to the broth for a rich flavor.
Make Italian fish soup by cooking 1/2 pound of large deveined and peeled shrimp seasoned with 1/4 teaspoon of salt and pepper to taste in 1/4 cup of olive oil at medium-high heat for two minutes on each side. Remove the shrimp from the pot, and saute 3 minced garlic cloves, 1/2 teaspoon of dried hot red pepper flakes and 1/4 teaspoon of crumbled dried oregano in the remaining oil for 30 seconds before adding 1/2 cup of water and 1 cup of dry white wine. Bring the liquid to a boil, and add 12 hard-shelled clams. After six minutes, move the clams to the bowl with the shrimp, and repeat the process with 12 mussels.
Pour 4 cups of water, 4 cups of fish stock or clam juice, 2 14-ounce cans of diced tomatoes in juice, 1 teaspoon of sugar and 1/2 teaspoon of salt to the pot, and simmer uncovered for 15 minutes before adding 1 pound of cubed skinless halibut fillet and simmering for two minutes. Add 1 pound of cleaned and cut squid, the shrimp, clams and mussels to the pot, and cook covered for one minute before serving the soup topped with 1/4 cup of chopped fresh basil and 1/4 cup of chopped fresh flat-leaf parsley.