1/4 cup olive oil
1. In large, heavy stockpot, heat oil; sauté garlic, onion, celery tops, red pepper flakes and parsley until onion is translucent and vegetables are limp (do not allow to burn). Add wine, tomatoes, bay leaf oregano and basil. Bring to a boil, lower heat and simmer 20 minutes, covered. Add seafood.
Contributor: Low-Fat Meals, Woman's Day, 4/96
Yield: 8 servings
Preparation Time: 0:00
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