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2 Tbsp. olive oil
1 c. chopped onion
2 cloves garlic, chopped
2 c. canned tomatoes
1 green pepper, diced
1 c. clam broth
2 Tbsp. chopped fresh parsley
1/2 tsp. crushed thyme, dried
1 bay leaf
salt, pepper, Tabasco sauce
and sherry to taste
1 lb. firm white fish (a mix
of 2 haddock, monk, halibut
or file in 1-inch cubes)
1/2 lb. scallops and medium
shrimp, deveined
1 lb. mussels, scrubbed

In 3 quart microwave bowl, cook oil, onions and garlic,
covered, 5 minutes, stirring once or twice. Add tomatoes,
green pepper, clam broth, parsley, thyme, rosemary, bay leaf,
salt and pepper. Cook uncovered 10 minutes. Stir in fish,
scallops and shrimp in sauce. Add mussels on top. Cook
covered about 10 minutes or until fish flakes and shellfish
open. Remove bay leaf. Sprinkle with Tabasco and sherry.
Makes 4 to 6 servings.

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