|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Chopped green peppers||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), thoroughly mashed with 1 teaspoon salt|
|Canned tomatoes||28 Ounce (3 1/2 Cups Or 1 Pound And 12 Ounce Can)|
|Red table wine||2 Cup (32 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Fish stock||2 Cup (32 tbs) (Made From Crab Shell Or Lobster Body And Fish Trimmings)|
|Herb bouquet||1 (Bay Leaf, Parsley, Basil)|
|Minced parsley||1⁄2 Cup (8 tbs)|
Heat oil in a fry-pan.
Saute onion and green pepper in olive oil until just soft.
Add all the rest of the ingredients and cook for 10 minutes.
Remove bouquet and taste for seasonings.
Select a large casserole or kettle with a cover and in it arrange in layers all the fish except the mollusks.
Pour sauce over fish and cover pan.
Simmer over low heat or in the oven for 20 to 30 minutes, or until fish is just done.
Three minutes before removing from heat, add the mollusks.
Serve in deep bowls, shells and all, and sprinkle liberally with minced pars ley.
Have plenty of big paper napkins on hand.
This is finger food.
With this hearty stew, serve hot crusty sourdough bread and a robust red wine.
For dessert, a variety of fruits and cheeses.