Fish Stew

1 medium onion and

2 large cloves garlic

6 sprigs Italian parsley

1/4 cup olive oil

1 large can (3 1/2 cups) Italian tomatoes

2 cups tomato puree

1 cup dry red wine

1 cup canned clam juice

3 tbsp vinegar

1 tbsp each crushed basil, rosemary, oregano and marjoram

1 1/2 tsp salt

2 lbs mussels, scrubbed and debearded

1 large pound shrimp, shelled, except for tail
and deveined

1 1/2 lb haddock, skinless

1 lb sea scallops

lobster meat is desired

Note: shrimp, haddock and scallops should be added the last 10

minutes of cooking. Chop the onion, garlic and parsley. In a large

pot with a tight fitting lid, heat olive oil. Add chopped ingredients and

cook over moderate heat until soft but not browned. Add tomatoes,

tomato puree wine, vinegar and clam juice. Add herbs and salt.

Bring to a boil and lower to simmer. Simmer covered for 45 minutes.

If you prefer to make this sauce ahead of time, refrigerate sauce

at this point. Before serving, reheat sauce and layer seafood in heavy

pot with cover. Pour hot sauce over fish and bring to boil. Lower heat.

Allow to simmer for 20-25 minutes. Taste for seasonings. Serve in

hot bowls with crusty bread.