Preparation:
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 |
