San Francisco Seafood Casserole

1 pound Mussels or 18 clams

1/2 pound Medium shrimp

1 pound Cod or Flounder fillets

2 tablespoons Salad oil

1 medium Onion -- diced

1 large Clov garlic -- minced

1 28 ounces Ca tomatoes

1 8 ounces Bot clam juice

1 6 ounces Can tomato paste

3/4 cup White wine

3/4 teaspoon Salt

1/2 teaspoon Basil

1/4 teaspoon Pepper

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