|Sea bass||1 1⁄2 Pound|
|Green pepper||1 , chopped|
|Uncooked shrimp in shells||1 Pound|
|Ripe tomatoes||4 , skinned and chopped|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Red wine||2 Cup (32 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), chopped|
Cut fish into serving pieces, shell shrimp and remove veins.
Sever spinal cord of lobster by inserting a knife where tail and body meet, and cut into pieces.
Do not remove shells.
Scrub the clams or mussels thoroughly and leave in the shells.
Arrange fish, shrimp, and lobster in layers in a large kettle.
Heat oil in a saucepan, then toss in onion, garlic, and green pepper, and cook about 5 minutes.
Now add tomatoes, tomato puree, wine, half the parsley, and seasonings.
Cover and cook over a low heat for 15 minutes.
Pour sauce over layers of fish and shellfish.
Cover and simmer slowly for 30 minutes or until bass is tender when tested with a fork.
Add the clams or mussels and continue cooking until the shells open.
Sprinkle remaining parsley on top and serve with hot garlic bread.