1/2 c. olive or salad oil
2 garlic cloves, minced
1 1/4 c. chopped onions
3/4 c. chopped green onions
3/4 c. chopped green peppers
1/4 c. clam juice
1 (#2 1/2) can tomatoes
1 (6 oz.) can tomato paste
1 3/4 c. burgundy
1/3 c. chopped parsley
2 tsp. oregano
1/2 tsp. basil
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. flounder or orange roughy
1/2 lb. raw shrimp, shelled & deveined
3 (6 1/2 oz.) cans King crabmeat or 2 (10 oz.) pkgs. frozen crabmeat

Any combinations of sea fish works well.

Pour oil into 6 quart kettle and heat; add garlic, onions, green pepper, saute 10 minutes, stirring occasionally. Add clam juice, undrained tomatoes, tomato paste, burgundy, parsley, oregano, basil, salt, pepper and water to sauteed vegetables, mixing well. Bring to boil, reduce heat and simmer, uncovered and stirring for 10 minutes. Cut fish in 1" pieces, discard skin and bones. Add fish, shrimp and crab meat to tomato mixture, Simmer, covered 15 minutes. Adjust seasoning. Serve very hot. Tastes better the next day.