First, have a sip of Barefoot Chardonnay. Chop onion, parsley, garlic and saute in olive oil (cast-iron is best).
Add tomatoes and tomato sauce. Drain clam juice and add to pan. Let it simmer for a while.
Oh, I almost forgot, add two thirds cup of remaining Chardonnay to sauce. After it simmers for a while, add fish, clams and prawns.
Enjoy a sip of wine and cook until fish is flakey.
Serve with another bottle of Barefoot Chardonnay.