Cioppino

• 2 T olive Oil
• 2 T Butter
• 3 c. chopped onion
• 1 leek chopped (white only)
• 3 cloves garlic, minced
• 2 bell peppers cut in thin strips
• 4 c. canned Italian Tomatoes
• 1 c. tomato sauce
• 1 bay leaf
• 1 tsp. oregano
• 1 tsp. thyme
• 1 Tbsp. dried basil
• 2 c. fish stock
• 1 c. clam juice
• 1 c. dry white wine
• 1 lb. firm white fish in chunks
• 1 lb. cleaned shrimp
• 10 to 12 little neck clams scrubbed
• 8 black mussels scrubbed
• 1/2 lb scallops
• 1 lb. lump crab (optional)

1. Heat oil & butter.
2. Add onion, garlic, and leek.
3. Cook 5 minutes.
4. Add peppers.
5. Cook till soft.
6. Add tomatoes, sauce, stock, clam juice, and herbs.
7. Add Salt and Pepper to taste.
8. Cook 2 hours, stirring so it won't stick.
9. Add wine.
10. Cook 10 minutes.
11. You can turn off the heat and let it sit until ready for final preparation.
12. Bring back to simmer.
13. Add fish, cover,cook 3 min.
14. Add Shrimp, cover, cook 2 min.
15. Add clams and mussels.
16. Cover and simmer 6 min.
17. Uncover and add scallops and crab.
18. Serve as soon as the clams and mussels open.

olive oil, t, onion, garlic, bell peppers, italian tomatoes, tomato sauce, bay leaf, oregano, thyme, basil, fish stock, clam juice, white wine, firm white fish, shrimp, mussels, scallops, lump crab

Taken from www.epicurious.com/recipes/member/views/cioppino-50015441 (may not work)