2 TABLESPOONS OLIVE OIL
1-1/2 CUPS CHOPPED ONION
1 CUP CHOPPED CELERY
1/2 CUP CHOPPED BELL PEPPER
1-2 CLOVES, MINCED
28 OUNCES WHOLE TOMATOES, UNDRAINED
6 OUNCES TOMATO PASTE
1 TEASPOON ITALIAN SEASONING
SALT AND PEPPER
2 CUPS WATER
1 CUP DRY RED WINE OR CHICKEN BROTH
3 POUNDS WHITE FISH, SHRIMP, SCALLOPS, COOKED CRAB, COOKED LOBSTER, CLAMS AND OR OYSTERS (ANY PROPORTION)
HEAT OIL IN LARGE SAUCEPOT.
SAUTÉ VEGETABLES UNTIL TENDER.
ADD TOMATOES WITH JUICE, TOMATO PASTE, SEASONINGS, WATER AND WINE.
BREAK TOMATOES WITH SPOON.
BRING TO A BOIL, REDUCE HEAT AND SIMMER UNCOVERED 15 MINUTES.
TO PREPARE SEAFOOD:
SCRUB CLAMS AND OYSTERS UNDER RUNNING WATER.
PLACE IN 1/2 INCH BOILING WATER IN SEPARATE LARGE SAUCEPAN.
COVER.
BRING TO BOIL.
REDUCE HEAT TO LOW AND SIMMER JUST UNTIL SHELLS OPEN.
SET ASIDE.
CUT CRAB, LOBSTER, FISH, AND SCALLOPS INTO BITE-SIZE PIECES.
SHELL AND DEVEIN SHRIMP.
ADD FISH TO TOMATO MIXTURE AND SIMMER FIVE MINUTES.
ADD SCALLOPS AND SHRIMP AND SIMMER FIVE MINUTES.
ADD CRAB,, LOBSTER, AND RESERVED CLAMS/OYSTERS.
SIMMER UNTIL HEATED THROUGH.
YIELD: 12 CUPS
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