Anonymous 2-7-2005

1 large onion

1 bunch green onions, including tops, sliced

1 green pepper

2 whole cloves garlic

1/3 cup salad or olive oil

1/3 cup chopped parsley

16 ounce can stewed tomatoes, diced

8 ounce can tomato puree

2 cups white or red wine

1 cup fish stock or water

1 bay leaf

salt to taste

1/4 teaspoon pepper

1/8 teaspoon thyme

1 pound whitefish cubed

1/2 pound abalone

12 fresh clams or mussels

1 pound fresh prawns or crab, optional

In a Dutch oven or frying pan that has a cover, saute the onion, green onion,

bell pepper and garlic in oil, about 5 minutes. Add parsley, tomato puree,

stewed tomatoes, wine and fish stock or use all water and seasonings. Cover and

simmer for 1 hour. Remove the garlic. Scrub the clams or mussels to remove any

sand from the shells and arrange them in the bottom of a large pan. Rinse the

abalone if they have been previously frozen. If you are using prawns cut them

down the backs with kitchen scissors, wash out the sand vein; place on top of

the clams. If you are using crab, crack the crab and place on top of the clams.

Add the cubed fish. Pour on the hot prepared sauce; cover and simmer until the

clam shells open, 20 to 30 minutes. Serve in large soup bowls or soup plates,

with some of each shellfish in each bowl. Makes about six servings. Sourdough

French bread and a green salad are good go well with this.