Ingredients:

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

Method:

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.