1/4 c. olive oil
2 lg. onions, minced
4 lg. garlic cloves, minced
1 red pepper, minced
1 green pepper, minced
2 tbsp. minced Prosciutto or peppered ham
2 (28 oz.) can Italian plum tomatoes
1/4 tsp. baking soda
1/4 c. Madeira
1/2 c. blanched almonds, crushed
1 tsp. sugar
1 tsp. salt
1/4 tsp. freshly ground pepper
1 bay leaf
2 c. water
1 3/4 c. white wine
1 tbsp. fresh lemon juice
1 lb. shrimp, shelled and deveined
1 lb. sea scallops, rinsed
1 lb. haddock, cut into 1-inch pieces

Heat oil in large kettle. Add onion, garlic, and peppers and stir, cook for 5 minutes. Add ham and cook 1 minute longer. Halve tomatoes and remove as many seeds as possible. Mash pulp with fork and add with juice to kettle. Add soda and Madeira. Bring to boil.

Add almonds, sugar, salt, pepper, and bay leaf and cook until sauce is reduced and thick, about 30 minutes. Blend in water, wine and lemon juice and cook for 10 minutes. Add shrimp and simmer for 5 minutes. Add scallops and fish and cook 3 minutes longer. Serve with bread and salad. 8-10 servings.