1/2 lb Unpeeled Medium Size Fresh Shrimp 1 lb Lean Whitefish Fillets 1 c Water 2 tb Red Wine Vinegar 1 tb Olive Oil 1 md Onion Sliced 1/2 c Thinly Sliced Green Pepper 2 cn (14 1/2 Oz.) Tomatoes, Undrained & Chopped 1 ts Dried Basil 1/2 ts Red Pepper Flakes 1 1/2 c Burgendy OR Dry Red Wine 1 3/4 lb Small Clams in Shells, About 16, Scrubbed 1/2 lb Fresh Crabmeat Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic & Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes & Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily When Tested With A Fork. Fat 21, Chol. 7L.
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