Cioppino(San Francisco Style)

• 1/2 c. olive oil
• 2 large onions, chopped
• 1 leek, chopped
• 1 medium green pepper, seeded and chopped
• 5 stalks celery, thinly sliced
• 4 medium carrots, thinly sliced
• 2 tsp. finely chopped garlic (more if you wish)
• 1 large can Italian type tomatoes, coarsely chopped
• 1 small can tomato paste
• 2 c. dry white wine (can use red wine)
• fresh thyme, oregano, rosemary, bay, parsley, salt and freshly ground pepper
• 2 live lobsters (about 1 1/4 lb. each), cut up or 1 large Dungeness crab or 4 small blue crabs or crab legs and claws
• 2 1/2 to 3 lb. firm white fleshed fish, cut up into serving pieces
• 1 lb. raw medium size shrimp, shelled and deveined
• 1 1/2 doz. small hard shelled clams in their shells, well washed and scrubbed
• 1 1/2 doz. small mussels in their shells, well washed, scrubbed and bearded
• scallops (optional)

1. In a heavy large pot with a lid, heat the oil over high heat until a light haze begins to form over it.
2. Then add the chopped onion and leek, green pepper, garlic, celery and carrots,
3. Cook, stirring occasionally, for about 5 minutes or until the vegetables are wilted, but not brown.
4. Add the tomatoes, tomato paste, wine and 1/4 cup chopped parsley, 1 teaspoon salt and a few grindings of pepper, bay leaf, 1 teaspoon thyme, 1/2 teaspoon oregano and rosemary and bring to a boil.
5. Lower heat; partially cover and simmer 15 minutes.

olive oil, onions, green pepper, stalks celery, carrots, garlic, italian type tomatoes, tomato paste, white wine, fresh thyme, live lobsters, firm white fleshed fish, shrimp, mussels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008733 (may not work)