2 carrots
1 onion
2 celery stalks
12 med. shrimp
12 little neck clams
1/2 c. chicken stock
1/2 lb. cod fish
Salt and pepper
3 tbsp. olive oil
3/4 c. French Columbard Gallo Wine
14 1/2 oz. can Delmonic Italian chunk tomatoes with spices

1. Chop carrots, celery and onion.

2. Shell and devein shrimp.

3. Scrub clams under cold running water.

4. In large heated pot add oil over a medium high heat. Reduce to medium. Add carrots, onion, celery and saute for 2-3 minutes.

5. Add wine and cook over medium high heat 2-3 minutes.

6. Add tomatoes with juices and bring to boil over medium high heat, reduce and simmer uncovered for 4-5 minutes.

7. Add shrimp, cook uncovered, simmer 3 minutes.

6. Add clams and fish and simmer 5 minutes.

7. Salt and pepper to taste.