• 5 medium green tomatoes
• 3 sweet Italian green peppers
• 1 jalapeno
• 2 cups white wine
• 1/4 cup cream sherry
• 1/4 cup Basque fish sauce
• 1 1/2 tsp salt
• 40 twists of your pepper grinder or to taste
• 2 TBS molasses
• 64 ozs chicken broth
• ---
• 3 TBS olive oil
• 5 TBS crushed garlic, approximately 1 complete head
• 1/2 lb fresh oyster mushrooms
• ---
• 1 1/2 or 2 lbs red snapper
• 2 lbs raw, deveined, in the shell shrimp, 15/20 count
• 1 lb crab claw meat
• 1 cup cream fresh

1. ---
2. Split lengthwise all peppers, devein and remove seeds.
3. Roast green peppers and jalapeno in a 425 degree oven until blistered and beginning to brown. Place in paper bag and close the bag for 5 to 10 minutes.
4. Cut tomatoes into bite sized pieces and add them to the chicken broth, white wine, sherry and Basque fish sauce in a large soup pot. Heat to simmer. Do not boil this soup, keep it at simmer until done.
5. Heat olive oil in frying pan, add garlic and saute for 5 minutes, stirring often, chop oyster mushrooms into pieces and add to garlic, continue sauteing for an additional 5 minutes. Put garlic, olive oil and mushroom mixture into soup pan with tomatoes.
6. Open bag and put all peppers on a chopping board, cut into small pieces and add to soup pan. Cook everything for at least 30 minutes or until peppers and tomatoes are soft. Using an immersion blender or putting as much as you can in a regular blender, blend until smooth.
7. Add snapper, shrimp, crab and molasses. Cook for approximately 8 minutes or until shrimp and fish are done-shrimp will turn pink, snapper will become firmer in texture.
8. Put cream fresh in a mixing bowl and add 1/4 cup of hot soup, stir until mixed, repeat-then add cream fresh to soup.
9. Serve with fresh grated parmesan or hard cheese of your choice.

My warmest thanks to Pat Raport for kick starting my creative streak.