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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 Burgundy 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.
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