|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Basil leaf||1 Tablespoon, crumbled|
|Onion||1 Medium, chopped|
|Crushed red pepper||1⁄2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned italian tomatoes||35 Ounce (One 2 Pounds, 3 Ounces Can)|
|Tomato paste||2 Tablespoon|
|Clam broth/Clam juice||8 Ounce (1 Bottle)|
|Frozen cod fillets||20 Ounce, thawed (Two 10 Ounce Packages)|
|Haddock fillets||10 Ounce, frozen (1 Package)|
|Shrimp||1 Pound, shelled and deveined (Frozen Or Fresh)|
|Tubettini/Other small pasta||2 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Grated lemon rind||1 Tablespoon|
1. Heat oil in a heavy kettle or Dutch oven; saute garlic, basil, onion and crushed red pepper until onion is tender. Add wine; simmer about 5 minutes, or until liquid is somewhat reduced. Add tomatoes, tomato paste, clam broth and salt; simmer, uncovered, 20 to 30 minutes to thicken sauce.
2. Leave fish fillets in blocks; cut into large pieces. Add fish and shellfish to sauce. Cover; simmer 10 minutes, or until fish is just done (it will look opaque).
3. Remove fish to serving dish; keep warm. Add pasta to sauce. Cover; simmer 10 minutes longer, or until pasta is tender. Pour over fish in serving dish; garnish with chopped parsley and grated lemon rind. Stew may be ladled over slices of Italian bread rubbed with garlic for a heartier dish.