1 tbsp. olive oil
1 sm. onion
1 leek, sliced (optional)
1 clove garlic, chopped fine
1/4 c. sliced celery
2 tbsp. chopped parsley
1/2 tsp. Italian seasoning
1/32 tsp. saffron
Salt & pepper
1 can tomato soup
1/4 c. white dry wine
Dash cayenne
2 tbsp. tomato chili sauce
1 c. hot water
1 can minced clams
1/4 lb. cooked shrimp
1 lb. turbot fillets

In 3 quart microwave safe casserole mix oil, onion, garlic, celery and leek, if desired. Cover and cook 8 minutes. Stir 2 to 3 times and turn. Add seasonings, soup and chili sauce. Add remaining ingredients except wine. Cover and cook 8 to 10 minutes until liquid is piping hot and fish opaque throughout. Stir 3 to 4 times while cooking. Add 1/4 cup wine, salt and pepper. Serve in soup bowls. Good served with French bread, crisp salad and cool lemon dessert.