Instructions: In a 4- to 5-quart pot, heat oil over medium heat until hot. Add onion, parsley and garlic. Cook 2 to 3 minutes, until onion is soft.

Drain and reserve clams and clam juice. Add enough water to clam juice to measure 4 cups. Add liquid to vegetables in pot. Season with bay leaf, thyme, salt and pepper. Heat to boiling, cover, reduce heat and simmer 20 minutes. Remove and discard bay leaf.

Add tomato sauce to pot and heat to boiling over high heat. Reduce heat to low. Add halibut and simmer 8 minutes. Add shrimp and reserved clams. Simmer 5 minutes or until fish is opaque throughout and tender.

Lift out halibut pieces, shrimp and clams; arrange on a serving platter. Ladle soup into 6 to 8 individual soup plates or 1 large tureen. Lay toasted bread round on surface of soup.

Garnish both soup and platter of fish with a sprinkling of chopped fresh parsley. Serve together.

This recipe yields 6 to 8 servings.

Comments: This is an easy and dependable recipe.

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