Cioppino

• 1 tbsp Vegetable oil
• 1 cup White onion, diced
• 1/2 cup Leek, diced
• 1/2 cup Green bell pepper, diced
• 1 tbsp Garlic, minced
• 1/2 cup Celery, diced
• 1/2 cup Carrot, diced
• 1 Plum tomato, peeled, seeded and diced
• 1 tbsp Tomato paste
• 2 cup Clam juice
• 1/2 cup Red wine
• 1 tbsp Lemon Juice
• 1 Bay leaf
• 1 tsp Fresh oregano, chopped
• 1 tsp Fresh basil, chopped
• 1 Salt and pepper to taste
• 8 Mussels, scrubbed and debearded
• 8 Little neck clams, scrubbed
• 2 cup Water
• 2 cup Lean, fleshy white fish cut into serving size pieces
• 16 oz Shrimp, peeled and deveined
• 4 Sea scallops
• 1 tbsp Hot sauce
• 2 tbsp Parsley, chopped

1. Heat oil and cook onion, leek, green pepper, garlic, celery, and carrot until tender.
2. Add tomato and cook 3 minutes.
3. Add the tomato paste, clam juice, wine, lemon juice, and bay leaf.
4. Simmer for 30 minutes.
5. Remove bay leaf.
6. Add fresh herbs and seasonings.
7. Set aside.
8. Clean and steam the mussels and clams in the water until the shells open.
9. Save cooking liquid and strain it through cheesecloth.
10. Add the cooking liquid to the sauce.
11. Add the fish and simmer for 3 minutes.
12. Add shrimp and scallops and simmer for 2 more minutes.
13. Add hot sauce.
14. Return mussels and clams to the pot.
15. Divide fish into bowls.
16. Ladle the sauce over the fish and sprinkle with parsley.

vegetable oil, white onion, green bell pepper, garlic, celery, carrot, tomato, tomato paste, clam juice, red wine, lemon juice, bay leaf, fresh oregano, fresh basil, salt, mussels, neck clams, water, lean, shrimp, scallops, sauce, parsley

Taken from cookpad.com/us/recipes/364000-cioppino (may not work)