Serves: 4
Total Calories: 444

1 cup onion chopped
1/2 cup green bell pepper chopped
1 tablespoon garlic minced
1/4 cup olive oil or vegetable oil
2 (16-ounce) cans tomatoes peeled cut up
1 cup white wine
1/4 cup parsley chopped
3 tablespoons tomato paste
2 teaspoons chicken bouillon
2 teaspoons basil dried basil leaves, crushed
1 teaspoon oregano
1/4 teaspoon black pepper
1 pound cod filet cut in 2-inch pieces
1 pound crab leg cracked and cut in 4-inch pieces
8 to 10 clams in shell scrubbed (optional)
1/2 pound shrimp shelled and deveined
1 tablespoon parsley minced
Lemon wedges
sourdough bread or rolls

In a heavy 4-quart saucepot over medium heat, saute onion, green pepper and garlic in oil for 10 minutes or until onion is transparent.

Add tomatoes, wine, 1/4 cup parsley, tomato paste, bouillon granules, basil, oregano and pepper stir and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes.

Add cod, crab and clams. Bring to a boil, cover and simmer for 8 minutes. Stir shrimp into liquid bring to a boil and simmer for 2 minutes or until fish and shrimp are opaque and clams open.

Ladle soup into bowls, evenly distributing the shellfish. Sprinkle with 1 tablespoon parsley and garnish with lemon. Serve immediately with bread or rolls.

Nutritional Facts:

Serves: 4
Total Calories: 444
Calories from Fat: 136

More Recipes from the Gold Star Collection Cookbook:
Crab Meat Bisque
Cream Of Avocado Soup
Cream Of Broccoli Soup
Fisherman's Wharf Cioppino
Fresh Mushroom Soup
Potato-Cheese Soup