Ingredients

  • 3 cloves garlic, minced
  • 1/4 cup onion, finely chopped
  • 2 tablespoons parsley, chopped
  • 1 cup olive oil
  • 2 cups tomato sauce
  • 1 (28 oz.) can tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram leaves
  • Salt and pepper to taste
  • 1/2 cup dry white wine
  • 2 rock lobster tails with shells, uncooked, cut into serving pieces
  • 2/3 pound raw shrimp, peeled and deveined
  • 1−1/2 pounds whitefish (haddock, halibut or cod), cut into serving pieces
  • 24 clams in shell, or 3 (7 1/2−oz.) cans minced clams, drained

Instructions

  1. Cook garlic, onion and parsley in hot olive oil until onion is tender.
  2. Add tomato sauce, tomatoes, oregano and marjoram.
  3. Add 1 1/2 cups water, salt and pepper. Stir. cover tightly. Bring to a boil.
  4. Reduce heat and simmer, uncovered, 20 minutes. Add wine and simmer another 10 minutes.
  5. Stir in remaining ingredients, adding clams last. Cover. Bring to a boil. Reduce heat and simmer 15 minutes.
  6. Serve hot with Italian or French bread.