| 1 | ts | Olive oil |
| 1 | lb | Carrots, peeled and coarsley chopped |
| 3 | c | Coarsely chopped onion |
| 3 | c | Coarsely chopped green bell pepper |
| 3 | tb | Finely chopped garlic |
| 1 1/2 | lb | Mushrooms, sliced |
| 8 | c | Peeled and coarsely chopped |
| | ****OR**** (see next line) |
| 2 | | 28 oz cans plum tomatoes with basil, chopped |
| 1 | | 6-oz can tomato paste |
| 2 | c | Dry red wine **OR** 1 c each dry red and marsala |
| 3 | c | Beef broth |
| 1 | | Lemon, thinly sliced |
| 1 1/2 | c | Finely chopped fresh italian parsley |
| 1/4 | c | Shredded fresh basil |
| 1 | tb | Dried oregano |
| | Salt and pepper |
| 1 | lb | Swordfish, cut in 2" pieces |
| 3 | | Lobsters, about 1 1/2 lb. each, cut into pieces |
| 24 | | Hard-shell clams, scrubbed |
| 1 | lb | Mussels, scrubbed and debearded |
| 1 1/2 | lb | Cod, cut in 2" pieces |
| 1 | lb | Large shrimp, shelled and deveined |
