San Francisco Seafood Casserole

Course : Seafoods
Serves: 6
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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 cloves garlic
28 ounces tomatoes
8 ounces clam juice
6 ounces tomato paste
3/4 cup white wine
3/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper

Preparation / Directions:

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

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