Seafood soup

Yield: 1 servings

Measure Ingredient
1 large Thin sliced onion
1 cup Chopped green onion & tops
3 cloves Garlic fine chopped
½ cup Fine chopped parsley
1 Seeded and diced bell
Pepper
3 cups Tomato sauce
1 cup Dry white wine
1 cup Water
¼ teaspoon Thyme crushed
¼ teaspoon Rosemary crushed
1 teaspoon Salt
¼ teaspoon Fresh ground black
Pepper
1 Bay leaf
1 pounds Crab/firm white fish cubed
1 pounds Shrimp
6 Scallops/clams in the shell

Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open. Discard any shells that do not open.

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