Updated: Apr 27
1 1/2 lbs of Sea Bass, cut into 2-inch pieces
3/4 lbs of raw shrimp, peeled and deveined
1/2 lbs scallops
12 little rock clams
3 1/2 cups diced tomatoes
1 can tomato paste
2 cups dry red wine
2 medium onions, diced
bunch of scallions, diced
1 red pepper, diced
1/2 cup olive oil
4 to 6 cloves of garlic, diced
4 sprigs of fresh oregano, remove from stems and chopped
4 sprigs of fresh basil, removed from stems and chopped
2 hand full of fresh chopped Italian Parsley
Salt & Pepper to taste
Fresh Garlic Bread
Preheat oven to 300 degrees
In a large saucepan place all of the ingredients with the exception of the all the fish and the basil and one hand full of parsley. Bring to a boil then reduce and simmer for 20 minutes.
In a large Dutch Oven arrange sea bass, then pour the sauce over fish.
Place in the oven, covered, and bake for 20 minutes.
Remove from oven, stir and add clams and mussels and return to oven, covered for an additional 5 to 7 minutes or until calms and mussels start to open.
Remove from oven, turn off the oven.
Now stir, add shrimp and scallops to Dutch Oven, cover and return to oven.
In about 10 minutes remove from oven, stir, add Basil and remaining parsley and serve.