Cioppino

• Base:
• 1/4 cup extra virgin olive oil
• 8-10 canned or bottled oil cured anchovies, diced
• 4-6 cloves garlic, sliced thinly
• 2 bay leaves
• 1/2 cup diced celery
• 1 large onion, diced
• 1 roasted red bell pepper, diced
• 1 cup red wine
• 3 Tbsp cider vinegar
• 1 quart fish or chicken stock
• 3 Tbsp clam juice
• 1 (28 oz) can diced tomatoes
• 1 cup V8 juice
• 1/4 cup fresh parsley
• 2-3 Tbsp lemon juice
• 2 Tbsp Worcestershire sauce
• dash of tabasco sauce
• Seasoning Mix:
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp dried oregano
• 1 tsp fennel seed
• 1 tsp dried rosemary
• 2 tsp dried basil
• Seafood:
• 1/2 lb shrimp
• 1/2 lb scallops
• 24 fresh mussels
• 1 lb firm white fish, chopped
• 16 fresh clams

1. Heat olive oil to medium and add anchovies. Add garlic after ~3 minutes. Add bay leaves, onions, celery and roasted bell pepper plus 1/2 of seasoning mix. Saute for 6-8 minutes.
2. Add stock, clam juice, wine, vinegar, tabasco and worcestershire and reduce by half. Add tomatoes, V8 juice and the rest of the seasoning mix. Simmer about 5 minutes then add the lemon juice.
3. Add the fish and shellfish. Remove any of the mussels and clams that don't open. Simmer for 5 to ten minutes.
4. Sprinkle with parsley and serve with bread.

ubc, bottled oil cured anchovies, garlic, bay leaves, celery, onion, red bell pepper, red wine, vinegar, fish, clam juice, tomatoes, ubc, lemon juice, worcestershire sauce, tabasco sauce, seasoning mix, salt, black pepper, oregano, rosemary, basil, shrimp, scallops, mussels, white fish, fresh clams

Taken from www.epicurious.com/recipes/member/views/cioppino-50097628 (may not work)