Cioppino

• Shellfish: Crab meat(fresh)and/or lobster,
• Approx. 1 lb peeled, deveined uncooked shrimp,
• 2-3 doz. clams and or mussels per your preference.
• A 1 lb. piece of any white fish.
• 2-3 Tbsps. chopped garlic
• 1 Tbsp each dried marjoram, parsley, and thyme
• 2 Tbsps olive oil
• 1 stick butter, cut in half
• 1/2 C. chopped any color pepper,
• 3-4 cloved shallots, minced.
• 2-3 bay leaves
• 4 C. chicken broth
• 1 quart tomato juice
• 1 small can tomato paste
• salt/pepper to taste
• Additional water if preferred
• 3-4 scallions, chopped

1. Rinse all seafood well.
2. Scrub mussel and clam shells and remove the shells from about 1/2 of them.
3. Cut fish into small (less than 1 in.) pieces.
4. Remove most of lobster meat from shells (leave a 2 or 3 claws in tact for presnetation).
5. Saute garlic, chopped pepper, shallots, marjoram, parsley, thyme and bay leaves in oil and 1/2 stick butter, making like paste. Add about 2 cups of the chicken broth. Bring to a simmer and saute seafood, (and lobster that might be in shell) except for fish pieces and crab/lobster meat, until all seafood is just cooked. Add remaining broth. Whisk n tomato paste a this time. Bring to boil and add crab/lobster. Slowly add tomato juice stirring gently as to not break up fish and crab meat. Bring to slight boil. Add 2nd stick butter at the end.
6. Add water to thin to your taste.
7. Toss scalliions on top for color and taste.

shellfish, shrimp, mussels, garlic, parsley, olive oil, butter, color pepper, cloved shallots, bay leaves, chicken broth, tomato juice, tomato paste, salt, water, scallions

Taken from www.epicurious.com/recipes/member/views/cioppino-1201409 (may not work)