1/4 c. olive oil
1 onion, chopped
1 garlic clove, crushed
1 green bell pepper, seeded, chopped
1/4 c. minced fresh parsley
1 (28 oz.) can Italian style tomatoes in juice, cut up
1 c. water
1 (6 oz.) can tomato paste
1/2 tsp. dried leaf rosemary
1/2 tsp. dried leaf basil
1 tsp. salt
1/4 tsp. pepper
Dash of hot pepper sauce
2 c. dry red wine
12 hard shell calms, in shell
1 lb. fresh halibut
1 lb. lg. raw shelled shrimp
1 cooked Dungeness crab, cleaned, cut in pieces
Hot garlic toast of sourdough bread, if desired

Pour oil in a heavy 6 quart pan. Add onion and garlic; saute' until onion is soft. Add green pepper, parsley, tomatoes, water, tomato paste, rosemary, basil, salt, pepper, hot pepper sauce and wine. Cook covered for 30 minutes. Add clams; cook 10 to 15 minutes or until shells begin to open. Cut fish in 1 inch pieces. Add fish and shrimp. Cook 5 to 8 minutes or until fish is tender and clam shells are open. Add crab; cook until heated through. ladle into a tureen or large soup bowls. Serve with garlic toast or sourdough bread, if desired. Makes 6 to 8 servings.