6 lg. shrimp
12 clams
12 mussels
Parsley (chopped)
2 tomatoes (peeled and smashed) or 1 can Italian style tomatoes
1 - 1 1/2 lbs. bass or other firm white fish
2-3 lg. diced cloves garlic
1-2 onions (chopped)
2 c. white wine
Olive oil

In large pot, saute garlic and onion in oil. Add the fish into the bottom of the pot and let it cook for 2 to 3 minutes (until fish breaks up into small pieces). Add the rest of the seafood on top of fish. Then add a large amount of parsley and the tomatoes. Pour white wine over mixture or add 2 cups of water. Cover and steam until shrimp is done and mussels and clams are open.

Serve over hot steamed rice with French bread.

Note: Do not add salt.