1 pound Mussels or 18 clams
1/2 pound Medium shrimp
1 pound Cod or Flounder fillets
2 tablespoons Salad oil
1 medium Onion — diced
1 large Clov garlic — minced
1 28 ounces Ca tomatoes
1 8 ounces Bot clam juice
1 6 ounces Can tomato paste
3/4 cup White wine
3/4 teaspoon Salt
1/2 teaspoon Basil
1/4 teaspoon Pepper
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