San Francisco Seafood Casserole

• 1 pound mussels
• 1/2 pound shrimp medium
• 1 pound cod fillets
• 2 tablespoons vegetable oil
• 1 medium onions diced
• 1 large garlic cloves minced
• 28 ounces tomatoes
• 8 ounces clam juice
• 3/4 cup white wine
• 3/4 teaspoon salt
• 1/2 teaspoon basil
• 1/4 teaspoon black pepper

1. Scrub mussels, remove beards.
2. Shell and devein shrimp.
3. Cut fish into 2-inch chunks.
4. Cook onion and garlic in salad oil until tender.
5. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling.
6. Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp.
7. Cover casserole and bake 20 to 25 minutes until fish flakes easily, mussels open and shrimp are tender.
8. Sprinkle with parsley

mussels, shrimp, vegetable oil, onions, garlic, tomatoes, clam juice, white wine, salt, basil, black pepper

Taken from recipeland.com/recipe/v/san-francisco-seafood-casserole-42699 (may not work)