2 lg. onions, chopped
3 carrots, chopped
3 garlic cloves, minced
1/2 c. olive oil
1 c. parsley, chopped
4 c. tomato sauce
1 1/2 tsp. thyme
1 tbsp. basil
3 lbs. clams in shell, scrubbed
2 lbs. white fish fillets
2 crabs, cooked and cracked
1/4 c. dry white wine
Pinch Cayenne pepper

In large pot saute onions, carrots, and garlic in oil until tender. Add parsley, tomato sauce, 2 cups water, thyme, and basil. Partially cover and simmer 45 minutes. If too thick, add water. Add clams and simmer 5 minutes.

Stir in wine, cayenne, salt, and pepper; simmer 10 minutes. Ladle each fish with broth and serve with French bread.