1 c. onion, chopped
1 med. green pepper, chopped
1 carrot, shredded
1/2 c. celery, sliced
3 cloves garlic, minced
3 tbsp. olive oil
2 (1 lb.) cans tomatoes
1 (8 oz.) can tomato sauce
1 tsp. leaf basil, crumbled
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
2 tbsp. parsley
1 lb. white fish, flounder or sole
1 1/2 c. dry white wine
1 (8 oz.) pkg. frozen shrimp
1/2 lb. scallops
1 (7 oz.) can chopped clams, drained

Saute onion, green pepper, celery, carrots and garlic in olive oil. Stir in tomatoes, tomato sauce, basil, bay leaf, salt, pepper and parsley. Heat to boiling. Reduce heat and simmer 2 hours.

Cut fish into small pieces. Stir in wine. Add fish, shrimp and scallops. Add clams at the end. Simmer, covered, 10 minutes. Can do ahead to point of adding fish. Makes 6 servings.