San Francisco-Style Cioppino

• 1/2 cup olive oil divided
• 1 each onions chopped
• 1 each carrots finely chopped
• 1/2 each green bell peppers chopped
• 1 each leeks white part only, chopped
• 1 each celery stalks chopped
• 1 tablespoon fennel bulb fresh, chopped
• 28 ounces tomatoes, canned with juice crushed
• 1 tablespoon tomato paste
• 2 cups water
• 1 teaspoon salt
• 1/4 teaspoon black pepper ground
• 1 teaspoon basil fresh, minced
• 1/2 teaspoon oregano fresh, minced
• 1/4 teaspoon thyme fresh, minced
• 4 each bay leaves
• 1 dash cayenne pepper
• 1 teaspoon garlic finely chopped
• 1 pound fish fillets cut into 1/2x2 inch strips
• 8 large shrimp shelled and deveined
• 8 large sea scallops
• 3/4 cups white wine prefer sauvignon blanc
• 8 small clams fresh, in shell, scrubbed
• 4 ounces shrimp cooked, canned
• 6 ounces crab meat cooked, fresh or canned
• 1 x parsley leaves italian style broad leaf, chopped

1. Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat.
2. Add onions and saute 1 minute without browning.
3. Add carrot, green pepper, leek, celery and fennel and saute 5 minutes.
4. Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper.
5. Partially cover and simmer over low heat 2 hours, stirring occasionally.
6. (Sauce can be covered and kept warm over low heat for several hours longer.
7. Stir occasionally.)
8. Remove bay leaves.
9. Heat remaining 1/4 cup oil in a large skillet over high heat.
10. Add garlic and cook 5 seconds.
11. Immediately add fish, shrimp and scallops.
12. Saute until just cooked through, 2 to 4 minutes.
13. Add seafood to sauce and stir gently.
14. Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits.
15. Add clams to skillet.
16. Cover and cook until clams open, 2 to 6 minutes.
17. Transfer clams as they open to sauce.
18. Discard any that do not open.
19. Gently stir shrimp and crab meat into sauce.
20. Cover and cook cioppino until all seafood is hot, 2 to 3 minutes longer.
21. Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates.
22. Garnish with chopped Italian Parsley.

olive oil, onions, carrots, green bell peppers, leeks, celery, fennel bulb fresh, tomatoes, tomato paste, water, salt, black pepper, basil, oregano, thyme, bay leaves, cayenne pepper, garlic, fish, shrimp, scallops, white wine, fresh, shrimp, crab meat, parsley

Taken from recipeland.com/recipe/v/san-francisco-style-cioppino-988 (may not work)