CIOPPINO
Seafood Casserole
6 servings

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 clove garlic, minced
1 28 ounce can tomatoes
1 8 ounce bottle 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.