1/2 c. olive oil
1/2 c. onion, finely chopped
2 tsp. garlic
1 pkg. Golden Dipt Spanish sauce mix
16 oz. tomato sauce
1 c. dry white or red wine
1 lemon, thinly sliced
2 tsp. salt
1/4 tsp. pepper
1 1/2 lb. firm white fish fillets, chunked
1/2 lb. shrimp, peeled and deveined
1 lb. raw lobster tails
12 clams, in shells
12 mussels, in shells

In Dutch oven heat oil; saute onion and garlic. Add sauce, mix and cook 2 minutes. Add tomato sauce, wine and seasonings. Simmer 30 to 40 minutes until thick. Add fish in order. Simmer 5 to 8 minutes until shells open. Garnish with parsley. Serve in deep bowls with sourdough bread! Serves 6.