1/2 c. olive oil
1 clove garlic, chopped
1 tbsp. basil
1/2 tsp. red pepper
1/2 c. dry white wine
1 can Italian tomatoes
2 tbsp. tomato paste
8 oz. clam broth or juice
1 pkg. frozen cod fillets
1 pkg. frozen haddock
1 lb. frozen or fresh shrimp, shelled or deveined
4 tbsp. ditali or other sm. pasta
2 tbsp. finely chopped parsley

Heat oil in a heavy kettle or Dutch oven; saute garlic, basil, and red pepper until tender. Add wine; simmer about 5 minutes or until liquid is somewhat reduced. Add tomatoes, tomato paste, clam broth, and salt. Simmer, uncovered, 20 to 30 minutes to thicken sauce. Leave fish in blocks; cut into large pieces. Add fish and shrimp to sauce. Cover; simmer 10 minutes or until fish is just done (it will look opaque).

Remove fish to serving dish; keep warm. Add pasta to sauce. Cover; simmer 10 minutes longer or until pasta is tender. Pour over fish in serving dish. Garnish with chopped parsley and grated lemon. Stew maybe ladled over Italian bread or served over rice.