1 lb. fish fillets
8 clams in shells, rinsed or 1 (10 oz.) can whole baby clams
1 c. chopped onion
1 clove garlic
1 tbsp. olive oil
1 (28 oz.) can tomatoes, cut up
1 (15 oz.) can tomato juice
1 (8 oz.) bottle clam juice
1/2 c. snipped parsley
1 tsp. grated lemon peel
1/2 tsp. dried basil, crushed
1/4 tsp. crushed red pepper
1 c. tortellini or any med. sized pasta, like wheels or shells

Cut fish fillets into 1 inch chunks set aside. If using clams in shells, thoroughly wash clams. Cover with 8 cups cold water and 3 tablespoons salt. Let stand for 15 minutes; rinse. Repeat soaking and rinsing twice. if using canned clams, drain and reserve liquid (about 1/2 cup) set aside. In a 4 1/2 quart kettle cook onion and garlic in oil until tender. Stir in undrained tomatoes, tomato juice, clam juice, parsley, peel, basil, and red pepper. If using clams in shells, add 1/2 cup water or an additional 1/2 cup bottled clam juice. For canned clams, add reserved clam liquid. Bring to boiling; reduce heat. Cover; simmer 25 minutes. Stir in fish, clams, tortellini. Return to boiling; reduce heat, simmer, covered 5 to 10 minutes more until fish flakes easily when tested with a fork. Makes 5 main dish serving.