Cioppino

• 1/4 cup light olive oil
• 1 onion, chopped
• 4 stalks celery, chopped, with leaves
• 4 carrots, sliced
• 4 potatoes, peeled and cubed
• 1 tablespoon minced garlic
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh cilantro
• 1 (28 ounce) can crushed tomatoes
• 2 cups tomato juice
• 2 (8 ounce) jars clam juice
• 1/2 cup white wine (decent wine that you would drink)
• 2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 1 tablespoon dried thyme
• 3/4 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste
• 1 pound halibut steaks, cubed
• 1 pound medium shrimp - peeled and deveined
• 1 pound mussels, cleaned and debearded
• 2 pounds clams in shell, scrubbed
• 16 ounces cooked crab meat
• 16 ounces bay or sea scallops, rinsed, drained
• 1/2 pound calamari, cleaned and sliced

1. 1. In a large stockpot, saute oil, onion, celery, carrots, potatoes, and garlic until tender (but not browned).
2. 2. Add parsley, cilantro, tomatoes, tomato juice, claim juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper into the large pot. Let this mixture simmer for 2 hours.
3. 3. 15 to 20 minutes before you are ready to serve the cioppino, add the fish, shrimp, mussels, clams, crab legs, scallops and calamari to the stockpot. Stir the cioppino while it simmers gently for approximately 5 minutes; or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.

light olive oil, onion, stalks celery, carrots, potatoes, garlic, parsley, fresh cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt, shrimp, mussels, shell, crab meat, calamari

Taken from www.epicurious.com/recipes/member/views/cioppino-1208331 (may not work)