San Francisco Seafood Casserole
garlic clove, minced
Scrub mussels, remove beards.
Shell and devein shrimp.
Cut fish into 2-inch chunks.
Cook onion and garlic in salad oil until tender.
Stir in tomatoes with their liquid, clam juice, tomato paste, wine and seasonings; heat to boiling.
Pour tomato mixture into 3-quart casserole; add fish chunks, mussels and shrimp, then cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender.
NOTE: May substitute 18 clams for the mussels and flounder filets for the cod, if desired.