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. red wine
3 tbsp. snipped parsley
1/2 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
Dash of pepper
1 lb. fresh perch fillets, cod or white fish may be used
1 (7 1/2 oz.) can minced clams
1/2 lb. cooked shrimp

In a large saucepan cook chopped green pepper, onion, and garlic in cooking oil until vegetables are tender but not brown.

Add undrained tomatoes, tomato sauce, wine, parsley, salt, oregano, basil, and pepper to saucepan. Bring mixture to boiling. Reduce heat; cover and simmer for 20 minutes.

Remove skin from perch fillets, cut fillets into pieces, removing any bones. Add fish to mixture in saucepan; simmer 5 minutes. Add undrained clams and shrimp, continue simmering, covered, about 3 minutes more or until perch is tender. Serve in individual soup bowls. Makes 6 servings.