2 lbs halibut, rock cod or haddock fillets
1 lb frozen lobster tails, partially thawed (or crab)
24 clams in shells or 2 (7 1/2 oz) cans minced clams, drained
8 oz shrimp
1/2 cup chopped green pepper
1/4 cup chopped green onion
1/2 tsp dried oregano leaves, crushed
1/2 tsp basil leaves, crushed
2 cloves garlic, minced
1/4 cup olive oil or salad oil
1 (28 oz) can tomatoes, cut up
1 tsp salt
1/3 cup snipped parsley
1 (15 oz) can tomato sauce
1 1/2 cups water
Dash of pepper
1 cup dry red wine

Cook green pepper, onion and garlic in oil until tender, but not brown. Add tomatoes, tomato sauce, water, parsley, salt, oregano, basil and pepper. Cover; bring to boil. Reduce heat, simmer 20 minutes. Add wine. Continue simmering covered for another 10 minutes. Meanwhile, wash clams in shell. Cut lobster, including shell, into serving size pieces. Cut fillets into pieces, removing bones if necessary. Add lobster to broth; simmer covered for 5 minutes. Add fish and shrimp, simmer 5 more minutes. Add clams in shells or canned clams; continue simmering, covered, until shells open - about 5 minutes, or until canned clams are heated through. Discard any clams in shells that have not opened during cooking. Serve in soup bowls. Makes 8 servings.

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