Cioppino

Ingredients

• 1/2 cup olive oil
• 1 white onion
• 2 large shallots, finely chopped
• 3 bell peppers, finely chopped (green, yellow, red)
• 8 cloves garlic, finely chopped
• 1 bunch finely chopped fresh fennel, white portion only

• 1 (28 ounce) can italian whole peeled plum tomatoes

• 1 (6 ounce) can tomato paste
• 1 bottle red wine (merlot)
• 2 lemons, juice of
• 4 cups clam juice or fish stock
• 1 cup water
• 1 bunch chopped Italian parsley
• 2 bay leaves
• 1 teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 24 mussels, scrubbed and debearded
• 24 small hard-shell clams (cherrystone, manila)
• 1 crab, cooked separated and cracked
• 1 lb medium shrimp, peeled and deveined
• 1 lb bay scallop
• 2 lbs firm white fish fillets, cut into pieces (halibut or cod)
• salt & freshly ground black pepper

Directions

1. 1

   Heat oil in a stockpot over medium heat.

2. 2

   Add onion, shallots and bell peppers.

3. 3

   Cook while stirring until vegetables begin to soften.

4. 4

   Add fennel and garlic and cook another 3 minutes while stirring.

5. 5

   Add tomatoes,including juice, and break them up with a spoon.

6. 6

   Add tomato paste and stir thoroughly until blended.

7. 7

   Add wine, clam juice, water, lemon juice, parsley, bay leaves, red pepper flakes, thyme and oregano.

8. 8

   Simmer, partially covered for 45 minutes.

9. 9

   Add mussels, clams cover and cook for 5 minutes.

10. 10

    Add remaining seafood, cover and cook another 5 minutes or until most clams and mussels open.

11. 11

    Discard any that do not open.

12. 12

    Remove from heat, cover for 5 more minutes more.

13. 13

    Adjust seasoning.