In an extra-large stockpot, combine the chopped tomatoes, tomato sauce, carrots, zucchini, onions, peppers, jalapeno, salt, pepper, garlic salt, oregano, cilantro, parsley and 8 cups water. Bring to a boil and cook for 15 minutes.
Add the salmon, snapper and crab, and cook for 3 minutes. Add the clams and mussels, and cook until the shells open. Add the shrimp and cook just until opaque.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jack's Fish Spot, Seattle, WA