6 tbsp. (1/2 c.) olive oil
2 (2-3) garlic cloves, chopped
1 c. (1 1/2 c.) chopped onion
3 tbsp. (1/4 c.) chopped parsley
1 (2) chopped green pepper
1 (2) lg. can whole peeled tomatoes (add more to stretch recipe)
6 oz. (8 oz.) can tomato sauce
3/4 c. (1 c.) dry red wine or sherry
3/4 tsp. (1 tsp.) salt
1/8 tsp. (1/4 tsp.) pepper
1/4 tsp. (1/2 tsp.) paprika
1/4 tsp. (1/2 tsp.) sweet basil

FISH:

1 lb. (1 1/2 lb.) shrimp
1 lb. (1 1/2 lb.) assorted fish fillets (sea bass, rock cod, red snapper)
1 lb. (1 1/2 lb.) cooked cracked crab or scallops

Amounts in parenthesis are given to double the recipe.

In Dutch oven or large kettle, saute garlic, onions, parsley, green peppers in hot oil. Add tomatoes, tomato sauce, wine, seasonings. Simmer 1 hour. Prepare seafood while sauce cooks. After sauce is cooked, add seafood (except clams). Cook over low heat until fish is done, no more than 25 minutes. Add clams. As soon as clams open, serve stew in large soup bowls.