1 tbsp. cooking oil
1/2 green pepper cut into 1/2 inch squares
2 tbsp. finely chopped onion
1 clove garlic, minced
1 (16 oz.) can tomatoes cut up
1 (8 oz.) can tomato sauce
1/2 c. dry white or red wine
3 tbsp. snipped parsley
1 chicken bouillon cube
1/2 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. dried basil
Dash of pepper
1 lb. fresh or frozen fish fillets, cut in 1 inch pieces
12 oz. raw shrimp shelled
1 (7 1/2 oz.) can minced clams

In a 3 quart saucepan, cook green pepper, onion and garlic in hot oil until onion is tender but not brown. Add undrained tomatoes, tomato sauce, wine, parsley, bouillon cube, salt, oregano, basil and pepper. Heat, cover and simmer 20 minutes. Add fish, shrimp (or crab) and undrained clams. Bring just to boiling. Reduce heat, cover and 5 to 7 minutes or until fish are done. Serve immediately. Serves 4 to 5.