Familia Braschi Cioppino

• Sauce
• 3/4 cup olive oil
• 2 chopped onions
• 2 chopped green bell peppers
• 1 bunch chopped italian parsley (save some for garnish)
• 6 minced garlic cloves
• 1 cup red wine
• 2 28 oz can crushed tomatoes
• 2 teaspoon each dried rosemary, thyme, oregano & basil
• 4 bay leaves
• 1 teaspoon drive crushed red pepper (optional)
• Seafood
• 1 bottle white wine
• 1 bottle clam juice (optional)
• 2 cooked crabs cleaned and cracked
• 1 1/2 lbs. each scallops & shrimp
• 2 lobster tails (optional)
• 3 doz. clams scrubbed

1. Sauce (can be made two days in advance)
2. Heat olive oil in large stock pot over medium heat. Add onions and saute until wilted and slightly browned, about 10 minutes. Add green bell peppers, italian parsley and garlic and saute 10 minutes. Add crushed tomatoes and simmer 10 minutes. Add red wine, rosemary, thyme, oregano, basil, bay leaf and crushed red pepper. Simmer, stirring occasionally for 45 minutes.
3. Reheat sauce if necessary. Add bottle of white wine and clam juice. Simmer until sauce is hot. Add seafood every 5 minutes in this order: crab, shrimp & scallops, lobster, clams. Cover and simmer until clams open, about 20 minutes.
4. Ladle into large bowls, garnish with parsley and serve.
5. Mangia!

sauce, olive oil, onions, green bell peppers, italian parsley, garlic, red wine, tomatoes, rosemary, bay leaves, red pepper, seafood, white wine, clam juice, shrimp, lobster

Taken from www.epicurious.com/recipes/member/views/familia-braschi-cioppino-1200953 (may not work)