Italian Cioppino

• 14 cup olive oil
• 5 cloves garlic, minced
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 cup chopped parsley
• 1 (16 ounce) can Italian-style tomatoes, chopped
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can vegetable juice cocktail
• 1 teaspoon salt
• 12 teaspoon black pepper
• 12 teaspoon basil
• 34 teaspoon hot pepper sauce
• 18 teaspoon ground coriander
• 2 cups dry white wine
• 1 lb orange roughy or 1 lb other firm white fish fillet
• 12 lb scallops
• 12 lb shrimp, peeled and deveined
• 1 (6 1/2 ounce) can crabmeat
• 1 (10 ounce) canwhole clams, drained

1. In large saucepan, heat oil; add garlic, onion, celery, green pepper and parsley.
2. Stir occasionally, cooking until tender.
3. Add tomatoes, tomato sauce, vegetable-juice cocktail, salt, pepper, basil, pepper sauce and coriander.
4. Simmer, covered, for 11/2 hours.
5. Add dry white wine and cook, uncovered, over medium heat for 15 minutes.
6. Add orange roughy, scallops, shrimp, crabmeat and clams and cook for an additional 20 minutes.

olive oil, garlic, onion, celery, green pepper, parsley, italianstyle tomatoes, tomato sauce, vegetable juice cocktail, salt, black pepper, basil, hot pepper, ground coriander, white wine, orange, scallops, shrimp, crabmeat, canwhole clams

Taken from www.food.com/recipe/italian-cioppino-68977 (may not work)