1 can (28 ounces) crushed tomatoes

1 pound littleneck clams, scrubbed

1 pound mussels, scrubbed and beards removed

1 pound large shrimp, peeled and deveined

1 pound firm white fish, such as halibut, cut into 1 inch cubes

1/4 cup chopped fresh parsley

1. Heat oil in 6-quart shallow Dutch oven or saucepot on medium heat. Add onion and carrots; cook and stir 7 minutes or until tender. Add garlic, bay leaf and Seasoning; cook and stir 1 minute or until fragrant.

2. Stir in wine and tomatoes. Reduce heat to low; cover and simmer 10 minutes. Return to boil on medium-high heat. Gently stir in all of the seafood. Cover. Cook 10 minutes or until fish flakes easily with fork and clams and mussels open. (Discard any clams and mussels that do not open.) Discard bay leaf.

3. To serve, ladle into soup bowls. Sprinkle with parsley.

per serving