1 lg. onion, chopped
1 med. green pepper, chopped
1/2 c. celery, sliced
1 carrot, pared & shredded
3 cloves garlic, minced
3 tbsp. olive oil
2 (1 lb.) cans tomatoes
1 (8 oz.) can tomato sauce
1 tsp. sweet basil
1 bay leaf
1/4 tsp. pepper
1 lb. whitefish
1 dozen clams
1 1/2 c. white wine
1 lb. shrimp, shelled & deveined
1/2 lb. scallops
2 tbsp. parsley
Salt (to taste)

Saute onion, green pepper, celery, carrot and garlic in olive oil. Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to boiling; reduce heat, cover and simmer 2 hours. Cut whitefish into bite-size pieces. Scrub clams. Stir in wine. Add whitefish, shrimp and scallops. Simmer, covered, 10 minutes. Place clams in a layer on top of fish. Cover and steam 5 to 10 minutes, or until clams open. Discard any unopened clams. Sprinkle with parsley. Serve with hard crust bread. Serves 8.