1/2 c. olive oil
2 to 3 garlic cloves, chopped
1 1/2 c. chopped onions
1/4 c. chopped parsley
2 tbsp. chopped celery
1 tbsp. chopped green pepper
1 (No. 2 1/2) can tomatoes
1 (8 oz.) can tomato sauce
1 c. dry red wine or sherry
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. sweet basil leaves
1 1/2 lbs. shrimp, shelled, and cleaned
1 1/2 lb. assorted fish fillets (sea bass, rock cod, red snapper, etc.)
1 1/2 lbs. cooked, cracked crabs
2 doz. clams

In Dutch oven or large kettle, saute garlic, onions, parsley, celery, and green pepper in hot oil. Add tomatoes, tomato sauce, wine, and seasonings. Simmer 1 hour. Prepare sea food while sauce cooks. Cut fish into pieces; clean and crack the crab and scrub the clams. After sauce is cooked, add the sea food (except clams) to the kettle. Cook over low heat until the fish is done (no more than 25 minutes). Add clams. As soon as clams open, serve stew in bowls. Makes 6 servings.