(Brodet-fish stew)

1 to 2 lb. mixed firm fleshed fish
12 clams
12 mussels
12 large shrimp
1/2 lb. squid
1/2 cup virgin olive oil
2 medium yellow onions, chopped
1/2 lb. sweet peppers, sliced
2-3 cloves garlic, crushed
1/4 cup Italian parsley chopped
1 1/2 lb. peeled ripe pear tomatoes
1/2 cup tomato sauce
1 cup white wine
1/4 cup wine vinegar
1 dried hot chile
salt and pepper

Cook peppers and onions in olive oil until soft. Add garlic and cook
(but don't brown it). Add wine, vinegar, parsley and seasonings and
cook for 1/2 hour. If you use shellfish, add and cook during this
period. When this is completed add fresh fish and simmer 8 to 10
minutes. If you are using squid, add it at the very last and only cook
for 3 minutes. If you use shell fish such as mussels you can add them
15 minutes before the fish. Serve with crusty bread and wine.