2lbs firm-fleshed white fish (halibut, swordfish or cod)
1 1⁄2dozenhard-shelled clams
1 1⁄2dozen small mussels
1lbmedium shrimp (shelled and deveined)
Serving Size: 1 (320) g
Servings Per Recipe:6
Calories from Fat 185 g47 %
Total Fat 20.6 g31 %
Saturated Fat 2.9 g14 %
Cholesterol 122 mg 40 %
Sodium 1039.8 mg 43 %
Total Carbohydrate15.3 g 5 %
Dietary Fiber 2.5 g10 %
Sugars 5.9 g23 %
Protein 24.3 g 48 %
In Dutch oven or heavy casserole, heat oil over high heat.Saute onions, green pepper and garlic until soft, about 5 minutes.Stir in tomatoes and reserved liquid, the tomato sauce, wine, 1/4 cup parsley, salt (if using), pepper, basil, oregano and bay leaf.
Bring to boiling; reduce heat, cover partially; simmer 30 minutes.
While sauce simmers, cut fish in 2-inch pieces.Using a stiff brush, thoroughly scrub the clams and mussels (cut off their "beards") under cold water to remove any residue of mud and sand.Shell and devein shrimp.
Add white fish to Dutch oven; simmer, uncovered, 5 minutes.Add clams and mussels; simmer, covered, 3 minutes.Add shrimp; simmer, covered, 3 to 5 minutes.
Shrimp should be pink; clams and mussels fully opened (discard any unopened ones).Remove bay leaf.Ladle into soup bowls; sprinkle individual servings with remaining parsley.Serve with sour-dough rolls, sourdough bread or crusty French or Italian bread.