Ingredients
- 18 clams
- 1 mussels
- 1 onion (diced)
- 1 clov garlic (minced)
- 28 ounces ca tomatoes
- 8 ounces bot clam juice
- 1 pound cod
- 6 ounces tomato paste
- 3/4 cup wine (white)
- 1/2 pound shrimp
- 2 tablespoons salad oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon basil
Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into 2-inch chunks. Cook onion and garlic in salad oil until tender. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling. Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. Cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender. Sprinkle with parsley
