Cioppino

• 2 Tbsp. olive or salad oil
• 1 large onion, diced
• 1 large green pepper, diced
• 1 garlic clove, minced
• 2 (28 oz.) cans whole tomatoes
• 1/2 c. dry white wine
• 1/4 c. minced parsley
• 2 tsp. salt
• 1/2 tsp. dried basil leaves
• 1/4 tsp. cracked black pepper
• 1 bay leaf
• 2 dozen littleneck clams
• 1 1/2 lb. Dungeness crab or 2 (12 oz.) pkg. frozen Alaska king crab split legs, thawed and cut into chunks
• 1 lb. fresh or 1 (16 oz.) pkg. frozen shelled and deveined shrimp, thawed and drained
• 1 lb. fresh or 1 (16 oz.) pkg. frozen sea scallops, thawed and drained
• 1 lb. fresh or 1 (16 oz.) pkg. frozen cod fillets, slightly thawed and cut into 2-inch chunks

1. About 45 minutes before serving, in 8-quart Dutch oven or saucepot over medium heat, in hot olive or salad oil, cook onion, green pepper and garlic until tender, about 5 minutes, stirring occasionally. Add tomatoes and their liquid, wine, parsley, salt, basil, pepper and bay leaf.
2. Heat to boiling. Reduce heat to low. Cover and simmer 15 minutes.

olive, onion, green pepper, garlic, tomatoes, white wine, parsley, salt, basil, cracked black pepper, bay leaf, littleneck clams, crab, shrimp, cod fillets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275559 (may not work)