|Clams in shell||18|
|Fish fillets||2 Pound|
|Shrimp||2 Pound, peeled|
|Assorted seafood||1⁄4 Pound|
|Onion||1 Cup (16 tbs), chopped coarsely|
|Parsley||1 Cup (16 tbs)|
|Green pepper pieces||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Canned tomatoes||3 1⁄2 Cup (56 tbs)|
|Tomato sauce||6 Can (60 oz)|
|Dry white wine/Dry red wine||2 Cup (32 tbs)|
|Italian seasoning||1 Teaspoon|
|Oregano||1⁄2 Teaspoon, crushed|
In a large, deep pot cook onion, parsley, green pepper and garlic in olive oil for a few minutes.
Add tomatoes, tomato sauce, Italian seasoning, oregano, salt & pepper and simmer 30 minutes, with lid on.
Add crab, broken into sections; clams, cutup fish fillets; scallops and assorted shellfish and wine.
Cover and simmer for 15 to 20 minutes.
If too tomatoey, add a cup or two of water.
Serve in large soup bowls with warm sourdough bread.