Slow Baked Stew

Ingredients

• 2 lb. stew meat
• 1 can cream of mushroom soup
• 1 can tomato soup
• 1 lb. carrots, sliced
• 7 potatoes, peeled and cubed
• 1 large onion, chopped
• 4 Tbsp. chopped fresh marjoram
• 2 Tbsp. chopped fresh rosemary
• 2 Tbsp. chopped fresh sage
• 2 Tbsp. chopped fresh thyme
• 4 Tbsp. chopped fresh sweet basil
• 1/2 c. chopped fresh parsley
• 4 cloves garlic, mashed or minced
• 4 small red peppers, finely chopped
• 1 qt. (4 c.) coarsely chopped Swiss chard (approximately 1 large bunch)
• 40 raw cockle clams
• 2 large cooked crab, cleaned and cracked
• 36 raw prawns (12 to 20 count)
• 2 lb. sea bass, rockfish or other firm fleshed fresh white fish
• 2 large cans (1 lb. 13 oz. each) solid packed tomatoes
• 1 small can (6 oz.) tomato paste
• 3/4 c. olive oil
• 2 Tbsp. salt
• a pinch of safranine
• 2 tsp. freshly ground pepper
• 1 c. dry white table wine