1 tbsp. butter
1 tbsp. oil
1/2 c. chopped green pepper
2 garlic cloves, minced
1 (16 oz.) can tomatoes, chopped and drained
1 (8 oz.) can tomato sauce
3/4 c. Chablis or other dry white wine
1/2 c. clam juice
1 env. vegetable soup mix
1/2 tsp. salt
3 tbsp. parsley
1/2 tsp. oregano
1 bay leaf
1 tbsp. basil
1/2 tsp. thyme
1/8 tsp. red pepper flakes

In a large Dutch oven or heavy pan, saute the green peppers and garlic clove in the butter and oil. Add all the rest of the ingredients. The above can be made ahead of time.

20 minutes before serving, add the following: 3/4 pound halibut, seabass or red snapper, cut in 1 inch pieces; cook five minutes. 1/4 pound scallops (fresh). 1/2 pound shrimp (shelled and deveined). Cook 8 minutes. 6 small clams; wash well in shell or 1 (7 ounce) minced clams. 1/4 pound cooked crabmeat. Cook 5 minutes. Serve with tossed salad and wine. Serves 10-12.