Maryland Seafood Stew

• 3 large onions, chopped
• 1/2 cup olive oil
• 1 quart water
• 2 cups dry red wine or 2 cups white wine
• 2 (10 ounce) cans tomato paste
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon pepper
• 2/3 cup parsley flakes
• 1 lb skinless fish fillet
• 1 lb crabmeat
• 3 dozen cherrystone clams or 3 dozen oysters, in the shell

1. In a large pan, saute onions in oil until tender. Add water, wine, tomato paste and seasonings. Simmer, covered, 1 hour. Wash fish and cut into 6 pieces. Check and remove any shell pieces from crabmeat. Scrub clam and/or oyster shells well with a brush.
2. Add shellfish to the broth first and cook for 20 or 30 minutes or until the shells open. Then add the fish. And cook another 6 to 10 minutes.

onions, olive oil, water, red wine, tomato paste, sugar, salt, oregano, basil, pepper, parsley flakes, fillet, crabmeat, cherrystone clams

Taken from www.food.com/recipe/maryland-seafood-stew-231156 (may not work)