1/2 c. olive oil 2 to 3 garlic cloves, chopped 1 1/2 c. chopped onions 1/4 c. chopped parsley 1/4 tsp. pepper 2 Tbsp. chopped celery 1 Tbsp. chopped green peppers 1 tsp. salt 1/2 tsp. paprika 1/2 tsp. sweet basil leaves 1 (No. 2 1/2) can tomatoes 1 (8 oz.) can tomato sauce 1 c. dry wine or sherry Fish: 1 1/2 lb. shrimp, shelled and cleaned 1 1/2 lb. cooked cracked crab 2 doz. clams 1 1/2 lb. assorted fish fillets such as: (sea bass, white bass, rock cod, red snapper, etc.) In Dutch oven or large kettle, saute garlic, onions, parsley, celery, and green peppers in hot oil. Add tomatoes, tomato sauce, wine and seasoning. Simmer 1 hour. Prepare seafood while sauce cooks. Cut fish into pieces, clean and crack the crab and scrub the clams. After sauce is cooked, add the seafood, all except the clams, to the kettle. Cook over heat until the fish is fully cooked, no more than 25 minutes. Add clams. As soon as clams cook and start to open, remove from heat. It is ready to be served. Makes 6 servings.
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