Florida Seafood Recipe

Seafood-4097

Ingredients
18	littleneck clams in-the-shell
1 1/2 pounds	shark, swordfish or other fish
2 tablespoons	olive oil
1 cup	onion, chopped
1 teaspoon	garlic, chopped
1	28-ounce can diced tomatoes
1	6-ounce can tomato paste
1/4 cup	fresh basil, chopped
1/4 cup	fresh arugala, chopped
2 teaspoons	paprika
1/4 teaspoon	black pepper
1 cup	dry white wine

Preparation
Wash clams under cold running water and set aside. Cut fish into 1-inch pieces; set aside. Heat oil in large sauce pan over medium heat. Add onion and garlic; cook until tender. Add tomatoes, tomato paste, basil, arugala, paprika and pepper. Cover and bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Add wine, clams and fish. Cover and simmer on medium heat until clams open. Remove clam meat from shells and return to stew; discard the shells. Mix thoroughly and serve. Yield 6 servings