Name: Cioppino
Ingredients: 1 large onion, chopped; 1 medium green pepper - chopped; 1/2 cup celery, sliced; 1 carrot, shreded; 3 cloves of garlic, minced; 3 tablespoon olive oil; 2 1lb. cans of tomatoes; 1 8oz can of tomato sauce; 1 tsp basil leaf, crumbled; 1 bay leaf; 1 teaspoon salt; 1/4 teaspoon pepper; 1 pound fresh/frozen halibut steak (skin removed); 1 doz. clams or mussels in shells; 1/2 lb. shrimp - cleaned and deveined; 1/2 lb. scallops; 1/2 cup dry white wine

Cioppino

Ingredients

1 large onion, chopped
1 medium green pepper - chopped
1/2 cup celery, sliced
1 carrot, shreded
3 cloves of garlic, minced
3 tablespoons olive oil
2 1lb. cans of tomatoes
1 8oz can of tomato sauce
1 tsp basil leaf, crumbled
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 pound fresh/frozen halibut steak (skin removed)
1 doz. clams or mussels in shells
1/2 lb. shrimp - cleaned and deveined
1/2 lb. scallops
1/2 cup dry white wine

Instructions

In a heavy soup pot, saute onion, green pepper, celery, carrot and garlic in olive oil until soft. Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to boiling, reduce heat and simmer, uncovered, for 2 hours. Remove and discard bay leaf. Add the halibut, shrimp, scallops and wine, simmer 10 minutes Place clams in pot and steam 5 - 10 minutes until the clams open and the fish is flaky (or steam the clams in a separate and add to the soup). Serve in soup bowls, sprinkled with parsley, accompanied by French or sourdough bread.