3 lbs. mixed fresh fish and shellfish (clams, shrimp, sole etc.)
3 tbsp. vegetable oil
1/4 c. flour
1 onion, chopped
3 garlic cloves, peeled and mashed
2 bay leaves
1 sweet red pepper, chopped
2 c. tomatoes, skinned and chopped
1 tbsp. fresh parsley minced
2 tbsp. lemon juice
Salt and pepper to taste

Peel and devein shrimp, wash other fish and shellfish. Cut any fish into small pieces and coat with flour, set aside. Heat oil in a large casserole, add onion, garlic, red peppers and bay leaves. Cook gently for 10 minutes. Remove and discard garlic. Add tomatoes and parsley, simmer 20 minutes stirring occasionally.

Strain sauce and return to casserole. Add floured fish, cover and simmer for 15 minutes or until fish is tender. Add shellfish and lemon juice. Cover and simmer for 5 minutes. Season with salt and pepper to taste. Serve in heated bowls with hot crusty Italian bread.