1/3 cup of minced onion
2 Tbsp. olive oil
2 cups bottled clam juice
1 can dry, white wine
2 cups chopped, fresh tomatoes
large carrot
3 stalks of celery
1 clove if garlic
1 Tbsp. brown sugar
1 Tsp. chili powder
1/4 Tsp. salt
1/4 Tsp. dry mustard
1/4 Tsp. paprika
1/4 Tsp. oregano
2 bay leaves
1 lb. of crab meat
1 lb. of shelled, raw shrimp
1 lb, of small, raw Bay scallops
1 pt. of raw, chopped clams
fillets of bass, flounder, snapper or halibut
grated cheese
French bread
green salad and fresh fruit (optional)

For this wonderful ‘one piece’ sea food meal, start by making the sauce.

Brown 1/3 cup of minced onion in 2 Tbsp. olive oil. Add 2 cups of bottled clam juice and 1 can of dry, white wine. Add 2 cups of chopped, fresh tomatoes to the wine. Mince a large carrott, 3 stalks of celery and 1 clove if garlic. Add to this 1 Tbsp. brown sugar, 1 Tsp. chili powder, 1/4 Tsp. each of salt, dry mustard, paprika and oregano, and 2 bay leaves. Add this to the wine; cover the saucepan and simmer over the lowest fire for 1 hour stirring occasionally.

Into a large kettle, put 1 lb. of crab meat, 1 lb. of shelled, raw shrimp, 1 lb, of small, raw Bay scallops and 1 pt. of raw, chopped clams. Pour sauce over the sea food and simmer for 30 minutes. Also use the strained juice from the clams. Broil individual fillets of bass, snapper or halibut; sprinkle with grated cheese and brown for a minute just before taking from broiler. Place a fillet in each shallow casserole or large soup dish. Spoon the sea food sauce generously around it and serve with plenty of crisp, hot French bread. Add a big green salad and a fresh fruit compote. Perfect!