1 lg. bell pepper, chopped
2 lg. cans chopped tomatoes with juice
1 sm. can tomato paste
1 1/2 c. white wine (red if you like a heartier flavor)
3 cloves garlic, chopped
1/8 c. basil
1/2 c. chopped parsley
1 tsp. crushed red pepper
1 lg. onion, sliced
Salt and black pepper to taste
2 cans chopped clams
2 lbs. crab meat (put in some claws & legs for appearance)
1 lb. cleaned, deveined jumbo shrimp
2 lbs. Monkfish, cut into 2 inch pieces (red snapper, halibut or other firm white fish can be substituted)
1 lb. med. scallops
1/4 c. olive oil

Saute onion, parsley, garlic and bell pepper in olive oil. Combine all ingredients except the seafood in a large stock - pot. Over medium heat, bring to boil, stirring frequently. Reduce flame and simmer for 30 minutes or until it really smells good (smiles). Add Monkfish. Cook for 10 minutes. Add everything else and cook over medium heat for 20 to 30 minutes. Serve with crusty bread and a glass of wine (bottle of beer?).