1 lg. onion, chopped
1 med. green pepper, chopped
1/2 c. sliced celery
1 carrot, shredded
3 cloves garlic, minced
3 tbsp. olive oil
2 cans (1 lb. each) tomatoes
1 can (18 oz.) tomato sauce
1 tsp. basil, crumbled
1 bay leaf
1/4 tsp. salt
1/4 tsp. pepper
1 lb. swordfish or halibut
1 can clams
1 1/2 c. dry white wine
1 (8 oz.) pkg. frozen shrimp
1/2 lb. scallops
2 tbsp. minced parsley

Saute onion, green pepper, celery, carrot and garlic. Stir in tomatoes, tomato sauce, basil, bay leaf and salt and pepper. Heat to boiling.

Reduce heat, cover, simmer 2 hour. Remove bay leaf. Cut up halibut or swordfish and add with shrimp, clams and scallops. Add wine and simmer, covered, for 10 minutes.