2 c. sliced celery
1 1/2 c. chopped onions
1 c. sliced carrots
1/4 c. olive oil
1/2 c. snipped fresh parsley
1/4 c. snipped celery leaves
2 cloves garlic, minced
1 tsp. dried rosemary
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 can (lg.) Italian plum tomatoes
1 (15 oz.) can tomato sauce
1 c. dry white wine
1 1/2 tsp. salt
3/4 tsp. pepper
1 lb. shrimp
1 lb. cod or halibut, cut into 2 inch sq.
3/4 lb. lump crabmeat (1 c.)
Fresh clams
1 c. coarsely chopped green pepper
1/2 c. dry white wine
1/2 c. snipped fresh parsley

Saute celery, onions, and carrots in oil in pan until golden (3-4 minutes). Add parsley, celery, garlic, rosemary, sage, thyme, oregano, tomatoes, tomato sauce, 1 cup wine, salt, pepper. Heat uncovered to boiling. Cook until tender. Add fish and green pepper. Cook 5 minutes. Stir in 1/2 cup wine. Sprinkle with 1/2 cup parsley.