2 tbsp. olive oil
1 lg. onion, chopped
1 med. green pepper, chopped
1 garlic clove, minced
1 (28 oz.) can diced tomatoes
1 can Campbell's tomato soup
1/4 c. chopped parsley
1 tsp. salt
1/4 c. basil
1/2 tsp. cajun's choice creole seasoning
(3 of the following) :
1/4 lb. crab meat
1/4 lb. sole or cod fillet (diced)
1/4 lb. salmon fillet (diced)
1/24 lb. shrimp meat

About 45 minutes before serving: In Dutch oven over medium heat, in hot oil. Cook onion, green pepper and garlic until tender (about 5 minutes), stirring occasionally. Add tomatoes with their liquid, soup with 1/2 cup water, parsley, salt, basil and creole seasoning, heat to boiling. Reduce heat to low, cover and simmer 15 minutes.

Increase heat to medium high, add crab and cook 10 minutes, stirring occasionally. Add fillet pieces and shrimp and continue cooking 5 minutes more or until fish flakes easily when tested with fork and shrimp turn pink. Serve immediately. Makes 6-8 servings.