Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Unpeeled Medium Size 2 cn (14 1/2 Oz.) Tomatoes,
Fresh Shrimp Undrained Chopped
1 lb Lean Whitefish Fillets 1 ts Dried Basil
1 c Water 1/2 ts Red Pepper Flakes
2 tb Red Wine Vinegar 1 1/2 c Burgendy OR Dry Red Wine
1 tb Olive Oil 1 3/4 lb Small Clams in Shells,
1 md Onion Sliced About 16, Scrubbed
1/2 c Thinly Sliced Green 1/2 lb Fresh Crabmeat
Pepper

Peel Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin.
Cut Fillets Into 1 Inch Cubes. Set Shrimp Fillets Aside. Combine Shrimp
Shells, Fillet Skin, Water Vinegar in A Nonaluminumsaucepan; Bring To A
Boil. Reduce Heat Simmer Uncovered 20 Min. Strain Reserve Cooking
Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking
Spray; Add Oil Place Over Medium-High Heat Until Hot. Add Onion Garlic
Saute Until Tender. Add Bell Pepper Tomatoes, Basil, Pepper, Red
Pepper Flakes. Cook 5 Min. Add Wine Reserved Cooking Liquid; Bring To A
Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low
Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes
Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily
When Tested With A Fork.
Fat 21, Chol. 7L.

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