lokismom

2 Tbs. vegetable oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1 can (28 ounces) plum tomatoes, coarsely chopped, juice from can
included
1 can (16 ounces) tomato sauce
1 cup dry white wine
1 tsp. salt
1/4 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. dried oregano
1 bay leaf
1/4 tsp. freshly ground pepper
1 1/2 pounds white-fleshed fish, such as snapper, flounder, or cod,
cut into 1/2-inch chunks
1/2 pound large shrimp, peeled and deveined
16 to 20 steamer clams, in shells, well scrubbed
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees F. In a Dutch oven over medium heat, warm oil. Add onion, garlic and bell pepper and sauté until tender, about 5 minutes. Stir in tomatoes, tomato sauce, wine, and seasonings and simmer to blend flavors, about 5 minutes. Add fish chunks and shrimp.
Cover and bake 20 minutes. Add clams, and bake, covered, until clams open, about 10 minutes longer. (Discard any clams that do not open).
Remove bay leaf and discard. Stir in parsley. Serve in large bowls.

Source: The Big Book of Casseroles, by Maryana Vollstedt