Sultry Cioppino (By Faith Fox)

• 1/2 lb shrimp
• 1/2 lb scallops
• 1/2 lb mussels
• 1/2 lb clams
• 4-6 cloves garlic
• 2 bay leaves
• 1 medium onion
• 1 rib celery
• 1 bell pepper (any color)
• 1 cup white wine
• 3 tbs white wine vinegar
• 1 qt fish stock (or Clamato or clam juice)
• 1/4 cup olive oil
• 1 28 oz can diced tomatoes
• 1/2 cup fresh basil
• 1/2 cup fresh parsley
• 1 tbs worchester sauce
• juice of 1 lemon
• dash tabasco sauce
• seasoning mix
• 1 tbs of each:
• salt, pepper, dried oregano and rosemary

1. In a large pot on medium heat add olive oil and saute garlic, onion, celery, bell pepper and half of seasoning mix. Saute 6-8 minutes, until softened.
2. Add bay leaf, wine, vinegar, tabasco, fish stock and worchester. Reduce (covered) for about 10 minutes.
3. Add tomatoes, fresh basil, and remainder of seasoning mix. Simmer 5 minutes then add lemon juice.
4. Add the fish and shellfish to the bottom of the pot. Layer the clams and mussels on top. Cover and cook on medium heat about 9 minutes, or until shellfish open.
5. Remove any shellfish that do not open.
6. Serve with a wedge of lemon, crusty bread and grated parmesan cheese.

shrimp, scallops, mussels, clams, garlic, bay leaves, onion, celery, bell pepper, white wine, white wine vinegar, fish, ubc, tomatoes, fresh basil, fresh parsley, worchester sauce, lemon, tabasco sauce, seasoning mix, salt

Taken from www.epicurious.com/recipes/member/views/sultry-cioppino-by-faith-fox-50092164 (may not work)