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1. In a large, heavy pot or large, deep frying pan with a lid, sautT onion in oil over medium heat until soft but not browned, 5 to 7 minutes. 2. Add garlic and celery and sautT about 3 minutes more. Add vinegar, wine, tomatoes, tomato paste, water, parsley, sugar, and salt and pepper to taste. 3. Simmer gently for about 20 minutes. Add fish and shellfish, cover pot, and cook until clam shells open and fish is cooked through but still firm, 5 to 8 minutes. Discard any clams that do not open. Serve immediately in shallow soup bowls. Serves: 4-6 NOTES : Chunks of fish and shellfish in a tomato-wine broth. Recipe by: Cooks Magazine September/October 1984 Posted to MM-Recipes Digest V4 #12 by firstname.lastname@example.org on Jun 08, 99,
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