1/2 c. green pepper, chopped
1/2 c. chopped onion
2 tbsp. chopped parsley
2 cloves garlic, minced
1/4 c. olive oil
2 cans (10 1/2 oz. each) tomato soup
1 soup can water
1/4 tsp. basil, crushed
1 bay leaf
1/4 tsp. grated lemon rind
1/8 tsp. salt
Dash of pepper
1/4 c. dry white wine
1 lb. haddock fillets, cut in 2 inch pieces
1 lb. fresh shrimp, shelled
1 1/2 lb. cooked crabmeat

Cook green pepper, onion, parsley and garlic in olive oil until vegetables are tender. Stir in soup, water, basil, bay leaf, lemon rind, salt and pepper. Cook over low heat for about 10 minutes more. Stir gently now and then.