In copper or stainless steel pan, heat olive oil and saute shallots until translucent. Add the clams and mussels and cook for 3 minutes. Add scallops, calamari and cook for 30 seconds. Add shrimp and lobster and cook for one minute. Add wine and let reduce, about 2 minutes.

Add tomato concasse and saffron and allow to cook for about one minute before adding marinara, oysters and basil. Season with salt and black pepper.

For more spice, add red pepper flakes. Soup will be ready in 30 seconds to one minute. Divide and arrange soup into four bowls.

John Watt Executive Chef/Co-owner
Prego
2520 Amherst
Houston, Texas 77005 phone: 713/529-2420