1/4 c. chopped green pepper
2 tbsp. finely chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
3 tbsp. snipped parsley
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. basil
Dash pepper
1 lb. frozen perch (red snapper)
1 (4 1/2 oz.) can shrimp (fresh okay)
1 (7 1/2 oz.) can minced clams

In large saucepan cook green pepper, onion, garlic in oil until tender, not brown.

Add undrained tomatoes, tomato sauce, wine, parsley, salt, oregano, basil, pepper. Bring to a boil. Reduce heat, cover, simmer 20 minutes.

Skin fish, cut fillet into pieces, remove bones. Add fish to broth, simmer 5 minutes.

Add shrimp and undrained clams. Simmer, covered about 3 minutes. 6 servings. Serve with Italian bread, salad.