1 tbsp. marjoram
1 1/2 tsp. rosemary
2 1/4 tbsp. oregano
1 1/2 tbsp. thyme
3 tbsp. basil
1/2 c. chopped fresh parsley
4 cloves garlic
4 tsp. dried red peppers, chopped
2 qts. chopped spinach
30 raw steamed clams, in shell
2 lg. cooked crab, cracked
36 raw prawns, in shell
2 lb. bass or whitefish
2 lg. cans solid pack tomatoes
1 (6 oz.) tomato paste
3/4 c. olive oil
2 tbsp. pepper
1 c. white wine

Combine spices. Add parsley and garlic, peppers. Toss with spinach. Arrange clams in bottom of 8 quart kettle with tight lid. Sprinkle with 1/3 of spinach. Layer crab, add 1/3 spinach. Add prawns and add last of spinach. Put sea bass on top. Mix tomatoes, paste, oil, salt and pepper. Pour over all. Cover and simmer 30 minutes. Pour in wine, cover and simmer 10 minutes. Serve in bowls with crusty French bread. Put lots of napkins and a big bowl for shells.