Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, cut into quarter-inch dice
• 4 garlic cloves, smashed and peeled
• 3 sprigs fresh thyme
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• 1 can (14 ounces) diced tomatoes with juice
• 2.5 cups water
• 14 mussels, debearded and scrubbed well
• 14 clams, scrubbed well
• 1 pound firm white fish fillet (such as halibut or cod) cut into 2-inch pieces
• Parsley for garnish

Method:

Heat oil in a large pot over medium-high heat. Add onion and garlic,
and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper
flakes, and cook for 1 minute. Add wine, and cook for 1 minute. Stir
in tomatoes, juices and water. Cover and simmer for 25 minutes. Add
seafood, cover, and cook until shells open, 6 to 8 minutes. (Discard
unopened shells and thyme sprigs.) Garnish with parsley and serve
immediately. Serves four. (Source: Martha Stewart Living)