|Minced onion||1⁄4 Cup (4 tbs) (1/2 Medium Onion)|
|Garlic||3 Clove (15 gm), minced|
|Snipped parsley||1 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Canned tomatoes||29 Ounce (One No.2 1/2 Can, 3 1/2 Cups)|
|Seasoned tomato sauce||16 Ounce (2 Cups, Two 8 Ounce Cans)|
|Water||1 1⁄2 Cup (24 tbs)|
|Crushed oregano||1⁄2 Teaspoon|
|Cooking sherry||1⁄2 Cup (8 tbs)|
|Rock lobster tails||2 3⁄4 Pound, uncooked (Shell And All)|
|White fish||1 1⁄2 Pound, cut up (Sole, Haddock, Halibut And Cod)|
|Raw cleaned shrimp||2⁄3 Pound (1 Pound In Shell)|
|Clams in shell/Two 10 1/2 ounce cans clams||2 Dozen|
In Dutch oven, cook onion, garlic, and parsley in hot oil, till onion is tender but not brown.
Add tomatoes, tomato sauce, water, and seasonings.
Bring to boiling; reduce heat and simmer uncovered 1/2 hour, adding sherry the last 10 minutes.
(This sauce may be made the day before.) Add fish and sea food to hot sauce, adding clams last; cover tightly, bring to boil and cook over very low heat for 15 minutes.
(Clam shells will pop open during cooking.) Serve in large hot soup bowls—be sure each person has a sample of every kind of fish and sea food.
Pass Italian bread, crisp green salad.