Maryland Seafood Stew - cooking recipe

Ingredients

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

Preparation

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.
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.