|Vegetable oil||2 Tablespoon|
|Yellow onion||1 Medium, chopped to make 1 cup|
|Sweet green pepper||1 Large, coarsely chopped to make 1/2 cups|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes||4 Medium, chopped to make 4 cups|
|Dry white wine/Fish stock||1 Cup (16 tbs)|
|Slivered basil/1 tablespoon dried basil leaves||1⁄3 Cup (5.33 tbs)|
|Chopped fresh rosemary/1 teaspoon dried rosemary leaves||1 Tablespoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Black pepper||1⁄4 Teaspoon (Or To Taste)|
|Shrimp||12 Ounce, peeled and deveined with tails, thawed- if frozen (16 Large Ones)|
|Lobster/1 pound cooked monkfish chunks||1 1⁄2 Pound, cooked, removed from shell, and cut into chunks|
1. Using a stiff brush, scrub the mussels and clams well under cold running water, removing the beards from the mussels and discarding any shells that have opened. Half-fill a large bowl with cold water, stir in the cornmeal, and add the mussels and clams. Let them stand for 15 minutes, to disgorge their sand, then rinse them well.
2. Meanwhile, in an 8-quart saucepot or Dutch oven, heat the oil over moderately high heat. Add the onion, green pepper, and garlic and saute for 5 minutes or until soft. Stir in 3 cups of the tomatoes, the wine, basil, rosemary, salt, and black pepper and bring to a boil. Lower the heat, cover, and simmer for 5 minutes.
3. Add the mussels and clams, cover, and steam 5 minutes longer, then add the shrimp and cook 5 minutes more. Stir in the lobster with the remaining 1 cup of tomatoes and cook for 2 minutes or just until heated through. (Discard any mussels and clams that have not opened.) Serve with steamed brown rice.