1. With stiff brush, scrub mussels well with running cold water; remove beards. Shell and devein shrimp; cut fish into 2 inch chunks; set aside.
2. preheat oven to 350F. In 3 qt. saucepan over medium heat, in hot salad oil, cook onion and garlic until tender, stirring occasionally. Stir in tomatoes with their liquid, clam juice, tomato past, wine, salt, basil, and pepper; heat to boiling. Pour tomato mizture into 3 qt casserole; add fish chunks, mussels, and shrimp.
3. Cover casserole and bake 20 to 25 minutes, until fish flakes easily when tested with a fork, mussels open, and shrimp are tender. Sprinkle with parsley