CIOPPINO

1/2 cup chopped green pepper

1/2 cup chopped onion

1/4 teaspoon oregano, crushed

1/4 cup olive oil

2 cans (10 ounces each) condensed tomato soup

1 cup water

1/2 cup Sauterne or other dry white wine

1 pound shrimp, shelled and deveined

2 lobster tails (1/2 pound) cracked

2 tablespoons chopped parsley

1 medium bay leaf

1 pound haddock fillet, cut in 2 inch pieces

In large pan, cook green pepper, onion, garlic, oregano and thyme in oil until vegetables are tender.

Add remaining ingredients except haddock.

Cook over low heat 10 minutes. Add haddock; cook 10 minutes more. Stir gently, occasionally.

Makes 6 to 8 servings.

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