1 1/2 lbs. redfish, snapper, or firm fish of your choice
8 oz. blue crab meat, picked clean
3 med. potatoes
1 lg. onion, thinly sliced
3/4 c. celery, chopped
1/4 c. green pepper, chopped
2 cloves garlic, minced
1/4 c. butter
2 (16 oz.) cans tomatoes
2 c. clam-tomato juice
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/4 tsp. marjoram
1 dozen little neck clams in shells
8 oz. scallops
Snipped parsley

Cut fish into 1-inch chunks; pare potatoes and cut into 1/2-inch pieces. Peel and thinly slice onion; saute onion, celery, green pepper, and garlic in butter in saucepan. Add tomatoes with liquid, clam-tomato juice, and seasonings; cover and simmer 30 minutes.

Add fish, potatoes, clams, and scallops. Cover and simmer about 10 minutes or until fish, potatoes, and scallops are done and clam shells are open. Add crab meat and heat through. Sprinkle with parsley. Serve with buttered, crusty bread. Makes 8 servings.