Total Calories: 444
In a heavy 4-quart saucepot over medium heat, saute onion, green pepper and garlic in oil for 10 minutes or until onion is transparent.
Add tomatoes, wine, 1/4 cup parsley, tomato paste, bouillon granules, basil, oregano and pepper stir and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes.
Add cod, crab and clams. Bring to a boil, cover and simmer for 8 minutes. Stir shrimp into liquid bring to a boil and simmer for 2 minutes or until fish and shrimp are opaque and clams open.
Ladle soup into bowls, evenly distributing the shellfish. Sprinkle with 1 tablespoon parsley and garnish with lemon. Serve immediately with bread or rolls.
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