12 carrots, thinly sliced lengthwise
1 1/2 tomatoes, chopped
4 green onions, chopped
12 crushed black peppercorns
1 bay leaf
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 c. white wine
1/2 c. clam juice or water
1/2 c. olive oil
Juice of 2 lemons
1/2 c. fresh parsley, chopped
Salt to taste
1 to 4 striped bass or whitefish
12 mussels, scrubbed and well washed
8 clams, scrubbed and well washed
8 lg. shrimp, unshelled and slit and deveined (or substitute large cooked shrimp, and add the last 10 minutes of cooking)
Lemon slices for garnish

Preheat oven to 375 degrees. Combine the first 11 ingredients plus 1/4 cup of parsley and salt in a bowl. In a heavy baking pan, combine the bass and vegetable mixture. Fry over high heat for approximately 15 minutes or until the liquid is reduced, stirring frequently, but gently.

Remove from burner and add mussels, clams, and raw shrimp. Place in oven and bake uncovered for 30 minutes or until mussels and clams open. Discard those shells that do not open after 35 minutes.

Spoon off as much liquid as possible and tent fish with foil to keep warm. In a small saucepan, simmer the liquid until reduced by 1/2. Sprinkle with the remaining parsley, pour over the fish and serve, garnished with lemon slices. Serves 6.