Cioppino

• 1/2 c. olive oil
• 1 c. butter
• 8 onions, sliced
• 1 bunch green onions, cut diagonally with greens
• 8 cloves garlic, crushed
• 6 medium green peppers, coarsely chopped
• 4 large (No. 2) cans tomatoes
• 4 small cans tomato paste
• 2 tsp. each: paprika and salt
• 1 tsp. each: pepper and fennel
• 2 c. white wine
• 1 c. sherry wine
• 3 lb. rock codfish (remove any bones)
• 4 lb. clams, put into salted water to open
• 4 crabs, cleaned and cracked
• 4 lb. large shrimp, shelled and deveined
• 2 lb. scallops

1. In a heavy kettle or large pot, melt butter and olive oil. Drop in garlic, onions, green onions and peppers; simmer until tender.
2. Add tomatoes, tomato paste and all of the spices mixed together; stir to mix.
3. Add the rock codfish.
4. Cook for 9 hours very slowly, then add wine and cook 30 minutes longer.
5. Add the clams with their shells on, then the cracked crab, shrimp and scallops.
6. Cook the shellfish in the sauce for 30 minutes, then serve with hot, garlic buttered bread.
7. Makes 6 to 8 servings.

olive oil, butter, onions, green onions, garlic, green peppers, tomatoes, tomato paste, paprika, pepper, white wine, sherry wine, rock codfish, clams, crabs, shrimp, scallops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082586 (may not work)