1/4 c. chopped green pepper
2 tbsp. finely chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
1 (16 oz.) can tomatoes, cut
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
3 tbsp. snipped parsley
1/2 tsp. salt
1/4 tsp. dried oregano, crushed
1 lb. frozen cod, thawed
1 (4 1/2 oz.) can shrimp, drained
1 (7 1/2 oz.) can minced clams

In large saucepan, cook green pepper, onion and garlic in oil until tender but not brown. Add undrained tomatoes, tomato sauce, wine, parsley, salt, oregano, basil and dash of pepper. Bring to boiling. Reduce heat; cover and simmer 20 minutes. Cut fish fillets into pieces, removing any bones. Add fish to broth, simmer 5 minutes. Add shrimp and undrained clams; continue simmer, covered, about 3 minutes more. Makes 6 servings.