1 1/2 lbs. frozen cod, perch or sole
1 1/2 c. sliced onions
1 (1 lb. 12 oz.) can Italian plum tomatoes
1 c. water
1 1/2 tsp. each dried basil leaves & salt
1 lb. shelled uncooked shrimp, thawed
5 c. cooked white, brown or wild rice
2 tbsp. each oil & butter
2 cloves garlic, minced
1 c. chicken broth
2 tbsp. chopped parsley
1/2 tsp. dried oregano leaves
1 (8 oz.) can minced clams, undrained
2 tbsp. butter

Thaw fish. Cut into 1" chunks. Heat oil, butter, onions and garlic in heavy skillet. Saute about 2 minutes or until onion is soft. Add tomatoes, broth, water, parsley, basil, salt and oregano. Cover and simmer 30 minutes. Remove cover. Add chunks of fish. Simmer 10 minutes longer or until fish is cooked through (it should flake easily) but not over cooked. Add shrimp and clams. Simmer 5 minutes longer. To serve, spoon hot rice into a large shallow soup dishes. Ladle fish mixture over top. Top each serving with a little piece of butter.