In a dutch oven or frying pan that has a cover, saute the onion, green
onion, bell pepper, and garlic in oil (about 5 minutes).
Add parsley, tomato puree, stewed tomatoes, wine, and fish stock (or
use all water), and seasonings.
Cover and simmer for one (1) hour.
Remove the garlic.
Scrub the clams or mussels to remove
any sand from the shells and arrange them in the bottom of a large
pan. Rinse the abalone if they have been previously frozen. If you are
using prawns cut them down the backs with kitchen scissors, wash out
the sand vein; place on top of the clams. If you are using crab, crack
the crab and place on top of the clams.
Add the cubed fish.
Pour on the hot prepared sauce; cover and simmer until the clam shells
open, 20-30 minutes.
Serve in large soup bowls or soup plates, with some of each shellfish
in each bowl. Makes about six servings. Sourdough French bread and a
green salad are good accompaniments.