1/2 c. extra virgin olive oil
2 - 3 garlic cloves, minced
1 1/2 c. chopped onions
1/4 c. chopped parsley
2 tbsp. chopped celery
1 tbsp. chopped green pepper
1 (No. 2 1/2) can tomatoes
1 (8 oz.) can tomato sauce
1 c. dry red wine or sherry
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. sweet basil leaves

FISH:

1 1/2 lbs. shrimp, shelled and cleaned
1 1/2 lbs. assorted fish fillets (sea bass, rock cod, red snapper, etc.)
1 1/2 lbs. cooked, cracked crabs
2 dozen clams

In a Dutch oven or large saucepan, sauté garlic, onions, parsley, celery and green pepper in hot olive oil. Add tomatoes, tomato sauce, wine and seasonings. Simmer for one hour.

While the sauce is cooking, prepare the seafood. Cut fish into pieces, clean and crack the crab and scrub the clams well using a vegetable brush. Rinse under cold water.

After sauce has finished cooking, add all of the seafood except the clams to the saucepan.

Cook over low heat until the fish is done (no more than 20 minutes). Add clams.

As soon as clams open, serve stew in bowls.

Makes 6 servings.