Seafood Nicole - cooking recipe

Ingredients

3 lb. rockfish fillets
48 little neck clams
1/2 c. Italian olive oil
2 large cloves garlic, chopped
1 large onion, chopped
1 Tbsp. oregano
2 tsp. chopped parsley
salt and pepper to taste
1 c. dry vermouth
(1 lb. 10 oz.) can Italian plum tomatoes, crushed

Preparation

Wash and dry fish.
Cut fillets into thirds or quarters. Scrub clam shells thoroughly.
In a 6 quart pot over medium heat, warm oil until hot.
Add garlic, onion, oregano, parsley, salt and pepper.
Cook onions until brown and add wine and tomatoes.
Cook for 45 minutes, stirring frequently.
Add clams and fish and simmer for about 45 minutes.
Serve in large bowls.
Serves 4 to 6.