Cioppino

• 1/2 cup olive oil
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, chopped
• 1-28 oz can of whole, peeled tomatos, chopped
• 2 T. tomato paste
• 2 cups dry, white wine
• 1/2 cup fresh parsley, chopped
• 1 lb fresh crabmet OR the meat of 2 lobsters
• 2 lbs white-fleshed fish, cubed
• 1 lb medium shrimps, shelled and deveined
• 18 small mussels
• 18 small clams
• Optional: celery, saffron, bay leaves, chicken or fish stock, butter as a substitute for olive oil

1. saute onions, peppers and garlic until soft (celery included here)
2. --add tomatos, tomato paste, wine and 1/2 of the parsley, simmer for 15 min (saffron and bay leaves here)
3. --add all seafood, cook and stir until clams and mussels open up
4. --season with S&P to taste, add remainder of parsley just before serving
5. Serves: many
6. Notes:
7. 1. yesterday I used more butter than olive oil for a richer broth but left out the tomato paste; used only 1 lb of fish; used celery, bay leaves, and herbes de provence
8. 2. yesterday I added no extra salt
9. 2. I never chop canned tomatos anymore, I just squeeze them right in
10. 3. I always add chicken or vegetable stock, otherwise it comes out much thicker
11. 4. I never use lobster--it's too much work, and I use the premium crabmeat out of a can
12. 5. sometimes I do all clams and no mussels

olive oil, onion, bell pepper, garlic, tomato, white wine, fresh parsley, fresh crabmet, whitefleshed fish, shrimps, mussels, clams, celery

Taken from www.epicurious.com/recipes/member/views/cioppino-52079871 (may not work)