1 lg. onion, chopped (1 c.)
1 med. size green pepper, halved, seeded and chopped
1/2 c. sliced celery
1 carrot, pared and shredded
3 cloves of garlic, minced
3 tbsp.olive oil
2 cans (1 lb. each) tomatoes
1 can tomato (8 oz.) tomato sauce
1 tsp. leaf basil, crumbled
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1 lb. fresh or frozen halibut steak
1 doz. mussels or 1 doz. clams in shell
1 1/2 c. dry white wine
1 pkg. (8 oz.) frozen, shelled, deveined shrimp
1/2 lb. fresh scallops
1 tbsp. minced parsley

Sauté onion, green pepper, celery, carrot and garlic in olive oil until soft in a kettle or Dutch oven.

Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper; heat to boiling; reduce heat; cover; simmer 2 hours. Discard bay leaf.

While sauce simmers, remove the skin from the halibut; but into serving size pieces. Using a stiff brush, thoroughly scrub the mussels, cutting off their "beards", or the clams, under running water to remove any residue of mud and sand.

Stir wine into sauce in kettle. Add halibut, shrimp and scallops. Simmer, covered 10 minutes.

Place mussels or clams in a layer on top of fish in kettle; cover; steam 5 to 10 minutes, or until the shells are fully opened and fish flakes easily. Discard any unopened mussels or clams.

Ladle into soup plates or bowls. Sprinkle with parsley. Serve with sourdough bread, or crusty French or Italian bread.

Serves 8.