1/2 c. chopped onion
2 tsp. chopped parsley
2 cloves garlic, minced
1/4 c. olive oil
2 cans tomato soup
1 soup can water
1/4 tsp. basil, crushed
1/4 tsp. grated lemon rind
1/8 tsp. salt
Dash of pepper
1/4 c. dry white wine
1 lg. fish fillets, 2 inch pieces
1 lb. fresh shelled shrimp
1/2 lb. cooked crabmeat
1 bay leaf

Cook onion, parsley, and garlic in olive oil until vegetables are tender. Stir in soup, water, basil, bay leaf, lemon rind, salt, and pepper. Cook over low heat about 10 minutes to blend flavor. Add remaining ingredients; cook 10 minutes more. Stir gently now and then.