Halibut, Clam, Shrimp and Scallop Cioppino

• 1 large onions chopped
• 1 medium green bell peppers chopped
• 1/2 cup celery sliced
• 1 each carrots shredded
• 3 cloves garlic minced
• 3 tablespoons olive oil
• 2 pounds tomatoes, canned
• 8 ounces tomato sauce
• 1 teaspoon basil crumbled
• 1 each bay leaves
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound halibut fresh or frozen, skin removed
• 12 each clams or mussels in shells
• 1/2 pound shrimp cleaned, deveined
• 1/2 pound scallops
• 1/2 cup white wine dry

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

onions, green bell peppers, celery, carrots, garlic, olive oil, tomatoes, tomato sauce, basil, bay leaves, salt, black pepper, mussels, shrimp, scallops, white wine

Taken from recipeland.com/recipe/v/halibut-clam-shrimp-scallop-cio-32566 (may not work)