|Vegetable oil||1 Tablespoon (acceptable)|
|Coarsely chopped celery||1⁄2 Cup (8 tbs)|
|Carrot||1 Large, thinly sliced|
|Green pepper||1 Medium, coarsely chopped|
|Yellow onion||1⁄2 Large, coarsely chopped|
|No added salt tomato puree||6 Ounce (1 can)|
|Clam juice||24 Ounce (3 bottles, 8-ounce each)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Canned baby clams||8 Ounce (1 can)|
|Halibut steaks/Shark steaks||1 Pound, skin removed, cut into 1 -inch pieces|
|Chopped fresh basil/1 teaspoon dried basil||1 Tablespoon|
|Chopped fresh oregano/1/4 teaspoon dried oregano||1 Teaspoon|
|Chopped fresh thyme/1/4 teaspoon dried thyme||1 Teaspoon|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
In a large nonstick skillet over medium-high heat, heat oil.
Add celery, carrots, pepper and onion and saute until tender, about 5 to 7 minutes.
In a 4-quart saucepan, bring tomato puree, clam juice, white wine and bay leaf to a boil, covered.
Add clams (including juice), shark or halibut, basil, oregano, thyme and parsley.
Return mixture to a boil, reduce heat and allow to simmer 15 minutes, partially covered.
Add crab and heat for 2 minutes more.
Remove bay leaf and serve immediately.