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BOUILLABAISE 
1 lg. onion, chopped
1 medium green bell pepper, chopped
1/2 c. sliced celery
3 tbsp. olive oil
3 (1 lb.) cans Italian plum tomatoes
2 (8 oz.) cans tomato sauce
3 cloves garlic, minced
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 lb. halibut steak, cut in chunks
2 dozen medium shrimp, shelled
2 dozen clams (in shells)
1 lb. crab meat
1 lb. local fish
2 c. dry white wine

Marinate halibut, shrimp, crab meat, and local fish in the white wine, either overnight in the refrigerator or for at least 1 hour prior to cooking. Wash the clams and set aside. Saute the onion, pepper, celery, and garlic in the olive oil until soft. Add the tomatoes, tomato sauce, and spices. Bring to a boil; turn heat down and simmer, covered, for 2 hours. Stir the wine and fish into the soup and simmer, covered, for an additional 30 minutes. Place the clams on top of the soup and cover. Steam for 10-15 minutes or until the clams open. Serve with fresh, crusty bread left-overs. Can be served over pasta.
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