Cioppino

Ingredients:

3 cloves garlic, minced
1/4 cup onion, finely chopped
2 tablespoons parsley, chopped
1 cup olive oil
2 cups tomato sauce
1 (28 oz.) can tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram leaves
Salt and pepper to taste
1/2 cup dry sherry
2 rock lobster tails with shells, uncooked, cut into serving pieces
2/3 pound raw shrimp, peeled and deveined
1-1/2 pounds whitefish (haddock, halibut or cod), cut into serving pieces
24 clams in shell, or 3 (7 1/2-oz.) cans minced clams, drained

Preparation:

Cook garlic, onion and parsley in hot olive oil until onion is tender.
Add tomato sauce, tomatoes, oregano and marjoram.
Add 1 1/2 cups water, salt and pepper. Stir. Cover tightly.
Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.
Add sherry and simmer another 10 minutes.
Stir in remaining ingredients, adding clams last. Cover.
Bring to a boil. Reduce heat and simmer 15 minutes.
Serve hot with French bread.