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 and 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 and Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving
Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp and Fillets Aside.
Combine Shrimp Shells, Fillet Skin, Water and Vinegar in A
Nonaluminumsaucepan; Bring To A Boil. Reduce Heat and Simmer Uncovered
20 Min. Strain and Reserve Cooking Liquid. Discard Fish Trimmings.
Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil and Place
Over Medium-High Heat Until Hot. Add Onion and Garlic and Saute Until
Tender. Add Bell Pepper and Tomatoes, Basil, Pepper, and Red Pepper
Flakes. Cook 5 Min. Add Wine and 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 and 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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